Good Eats and Sweet Treats from My Small Boston Kitchen

Chocolate and Peanut Butter Pudding Parfaits

For the 4th of July, I went up to visit a good friend of mine, Hannah, in Maine. Before I went, I asked her what kind of dessert she’d like for me to make, and she said something with cream, like eclairs or cream puffs. But eclairs and cream puffs don’t travel well, especially in the oppressive heat we’ve been having, so I decided to consider other options.

I’ve known Hannah since we were little, so I know what she likes, and so I first thought about cheesecake. I’d seen a recipe for individual cheesecake parfaits that looked super delish, but I’d also recently come across a couple of yummy looking pudding recipes. I went back and forth for a while, bought all of the ingredients to make both options, and eventually settled on pudding parfaits.

But let me please say that these are not your average pudding parfaits. We’re not talking from-the-box pudding, lackluster and fully of chemicals. No, we’re talking the homemade stuff, you can pronounce every ingredient, and you can count them on two hands! I may sound like have an aversion to boxed-pudding, but that’s a lie. I just like to know what I’m eating, and if you can make something this delicious this easily, then why not?

The original recipe for these two puddings came from Epicurious. The peanut butter and chocolate pudding were both made with whole milk and heavy cream — not particularly waistline friendly. I mean, this is still dessert, so I won’t make false claims about how it’s “good” for you, but I will say that I used 1% milk with just a splash of cream, and both puddings were decadent and delicious. I’m sure if you served them side-by-side with the full-fat versions, there would be a noticeable difference, but why even do that to yourself?

I took a bit of creative initiative, and added a layer of crunch. I toasted some graham crackers with butter, cinnamon and granulated sugar, and sprinkled it between the layers of pudding. It added some fun texture, and yummy flavor. I also chopped up Reese’s Peanut Butter Cups for the tops, and served them with a dollop of whipped cream. Once in Maine, I threw together two GIANT parfaits, one for Hannah, one for me, and we ended up barely being able to finish one. This parfait is SO DECADENT. Originally I only have half a recipe, but I went back and made the other half because I was worried there wouldn’t be enough. How silly of me! There are still leftovers in my fridge.

Overall, I was extremely happy with how these parfaits turned out. I can’t remember a time that I’ve ever made pudding before, but this recipe was extremely delicious, and really delicious. I served them in decorative glasses, and they were aesthetically impressive as well. Without a doubt one of my favorite recipes I’ve tried in a long time! Certainly not the most patriotic of recipes to choose for the 4th, but I don’t regret it.

Peanut Butter and Chocolate Pudding adapted from Simply Sifted

Peanut butter pudding:

1/2 cup sugar 5 teaspoons cornstarch 1/8 teaspoon salt 2 cups of 1% milk 1/4 cup heavy whipping cream 1/2 cup creamy peanut butter 1 teaspoon vanilla extract

Chocolate pudding:

6 tablespoons sugar 2 tablespoons cornstarch 2 tablespoons natural unsweetened cocoa powder Pinch of salt 1 3/4 cups 1% milk 1/4 cup heavy whipping cream 4 ounces dark/semisweet chocolate, chopped (I used 70% dark chocolate) 1 teaspoon vanilla extract

For serving:

Crushed graham cracker crumbs (4 full crackers, 1 1/2 tbsps melted butter, 1-2 tbsps sugar, 1/4 tsp cinnamon) Peanut butter cups, chopped

It may seem like a complicated process, or lots of ingredients, but it seriously is SO simple, and SOO good. GO MAKE IT NOW!

I haven’t baked in days, and it’s killing me! I’ll be back in the kitchen tomorrow, I just got my copy of Good to the Grain, so I’m gonna check that out and pick something delicious! Be back in a jiff…

With love, and sugar. Enjoy!

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