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Chocolate and Peanut Butter Pudding Parfaits

A recipe for Chocolate and Peanut Butter Pudding Parfaits! Chocolate pudding and peanut butter pudding are layered and topped with whipped cream for a fun dessert.
Course Dessert
Cuisine American
Keyword chocolate, dessert, peanut, peanut butter, pudding
Prep Time 20 minutes
Cook Time 30 minutes
Resting Time: 8 hours
Total Time 8 hours 50 minutes
Servings 6 Servings

Ingredients

Peanut Butter Pudding:

  • 1/2 cup granulated sugar
  • 5 teaspoons cornstarch
  • 1/8 teaspoon salt
  • 1 3/4 cup whole milk
  • 1/2 cup heavy cream
  • 1/2 cup creamy peanut butter
  • 1 teaspoon vanilla extract

Chocolate Pudding:

  • 6 tablespoons granulated sugar
  • 2 tablespoons cornstarch
  • 2 tablespoons unsweetened cocoa powder
  • 1/8 teaspoon salt
  • 1 1/2 cup whole milk
  • 1/2 cup heavy cream
  • 4 ounces milk or dark chocolate chopped
  • 1 teaspoon vanilla extract

Topping:

  • 1 cup heavy cream
  • 1 tablespoon powdered sugar
  • Shaved chocolate for garnish

Instructions

To make the peanut butter pudding:

  • In a large saucepan, whisk together sugar, cornstarch, and salt.
  • Slowly whisk in milk, then the cream and place over medium heat. Once the mixture comes to a boil, whisk constantly until thickened, about 30 seconds.
  • Mix in the creamy peanut butter and bring back to a boil. Constantly whisk until thickened, about 1 minute, then remove from heat. Stir in the vanilla extract.
  • Fill the serving glasses halfway with the peanut butter pudding. Place in refrigerator to chill.

To make the chocolate pudding:

  • In a large saucepan, whisk together sugar, cornstarch, cocoa powder, and salt.
  • Slowly whisk in milk, then the cream and place over medium heat. Once boiling, whisk constantly until thick, about 30 seconds.
  • Mix in chopped chocolate until melted and smooth. Bring back to a boil and whisk constantly until thickened, about 1 minute. Remove from heat and mix in the vanilla extract.
  • Allow to cool for 5 minutes before pouring over the peanut butter pudding. Refrigerate uncovered until chilled, about 2 hours. If making up to a day in advance, refrigerate covered until ready to serve.

To make the whipped cream:

  • In a medium bowl, beat together cream and powdered sugar using a hand or stand mixer until soft peaks form.
  • Serve immediately over pudding parfaits and garnish with shaved chocolate.