Hello Hello Hello! Since we spent Christmas in England this year, we decided to do Christmas early at our house before we went across the pond. This of course included a turkey dinner complete with stuffing, mashed potatoes and rolls.
I knew the perfect dessert that would go with this meal and it was one that I created in the caf. It’s a spin off of my Southern California Banana Pudding. Think of the same thing, but the peanut butter version. Uh huh. It’s as good as it sounds. Except as I started making it with my sister I realized I had only made it in a portion that was enough to feed about 200 people and I was trying to feed 6.
So I experimented again. Instead of putting it in a standard 9×13 dish we decided to make everyone their own little personal ones in 6 different ramekins. BEST IDEA EVER. It was a smashing hit. They were the perfect size for what we needed and everyone got their own little personalized dessert.
I’m still working on the recipe so as you are making this, keep taste testing (yes I said it) and you can adjust the ingredients to suit your taste buds. This is just a guideline of what I did. J No matter what you do though, it will be delicious because I have never found a combination of chocolate and peanut butter that people don’t like.
I also don’t know what to call it so I’m open to suggestions. For now I’m going to be super original and call it what it is: Peanut Butter Fluff in a Dish.
 Peanut Butter Fluff in a Dish
Ingredients:
- 1 package of peanut butter sandwich cookies
- ½ cup butter (1 stick) melted
- 1 box of instant chocolate pudding
- ½ cup peanut butter
- cream cheese
- 1 cup (+1/2 cup) powdered sugar
- Cool Whip
- Nestle peanut butter filled chocolate chips
Directions:
- Make chocolate pudding according to instructions on the box and let it set up in the fridge while you make the other layers.
- Crush all peanut butter cookies with a food processor or in a ziplock and rolling pin. Save about ½ cup for the top. Mix the rest with ½ cup melted butter.
- Press peanut butter cookies in the bottom of 6 ramekins for the crust. (you probably will have extra so you can make more if you want or just have more to eat. Yay)
- Next dump a layer of chocolate pudding on top of each crust and spread around
- In a mixer, whip cream cheese and peanut butter together until smooth. Gradually add powdered sugar until light and fluffy. Add about 1/3 of the cool whip to the mix. (This is where you have to do some taste testing to see how you like it. You may want to add more peanut butter or more powdered sugar)
- Plop a generous dose of the peanut butter fluff on top of the chocolate pudding layer.
- Finally, top each ramekin with the remaining cool whip, taking full advantage of your creative license to make it look beautiful.
- Top each dessert with the left over sandwich cookie crumbs, peanut butter filled chocolate chips or plain chocolate chips. It’s up to you how you want to decorate it!
- Refrigerate until you are ready to serve.
- Eat up!
If you want to make this casserole style, follow the same steps, just put everything into a 9×13 dish. You most likely will need to make more peanut butter fluff to cover the whole pan. I would recommend doubling that part.
Hope you think it’s as delicious as I do!
Merry Christmas everyone!
Love always,
Nicole #dostuff
