What’s better than chocolate? Or peanut butter? Quick and Easy Chocolate Peanut Butter Mini Parfaits. This version of a favorite combination of classic flavors is creamy good and so easy to make.
This recipe calls for the cook and serve chocolate JELL-O pudding for this recipe, but to make it even easier, you could use the instant. The cooked pudding has a smoother, richer flavor if you ask me. You could also substitute half a tub of Cool Whip for the whipped cream.
Chocolate Peanut Butter Mini Parfaits
- 1 small box (4- serving size) JELL-O cook & serve pudding
- 2 cups milk
- 1/2 cup heavy whipping cream
- 4 -1/2 tsp. powdered sugar
- 2-1/4 tsp. meringue powder
- 4 ounces cream cheese
- 1/4 cup peanut butter
- 1/2 cup powdered sugar
- 1-1/2 Tblsp. milk
- 3/4 tsp vanilla
First, prepare the chocolate pudding as directed on the box. Allow the cooked pudding to cool slightly for a couple of minutes but be sure to stir it frequently to keep it from forming a skin on the top.
Place a Ziploc freezer bag in a large glass and pour the pudding into the bag. Zip the bag shut. Allow the excess air to escape before closing. Leave the filled bag in the glass to continue to cool while you prepare the peanut butter layer.
Chill a glass mixing bowl and beaters in the freezer for 15 – 20 minutes. Remove from the freezer and pour 1/2 cup of heavy whipping cream into the chilled bowl. Add the powdered sugar and beat until thickened.
Mix in 2-1/4 teaspoons meringue powder. Whip until stiff peaks form. Set this aside.
In a separate bowl, beat the cream cheese and peanut butter until smooth. Add the powdered sugar, the milk, and the vanilla. Mix together until well blended and creamy.
Gently fold in the whipped cream.
Spoon the peanut butter filling into a large pastry bag fitted with a large round tip. Set inside a large glass while you work with the chocolate pudding bag.
Cut off one tip of the Ziploc bag and pipe some of the chocolate pudding into the mini goblets or your desired mini dessert glasses. Wait a few minutes for the pudding to cool before adding the creamy filling.
Next, pipe the creamy peanut butter filling over the top of the cooled chocolate pudding, reserving some for topping the next chocolate layer.
Add another layer of the chocolate pudding and top with a little of the creamy peanut butter filling. Unwrap a mini Reese cup and place on top of the dessert. Refrigerate until ready to serve.
This recipe makes 6 of the mini desserts. You can easily double the recipe if you are making 12 of the mini desserts.
You know I love mini desserts! Click here for more► Mini Desserts. This is just another adorable tasty mini treat for you to try! Chocolate Peanut Butter creamy goodness! Enjoy!