I developed this recipe using bits and pieces from other dishes. The topping is Stabilized Whipped Cream from Veronica’s Cornucopia.
There are several steps, but easy ones, and this dessert goes together very quickly. It is simply delicious – rich, cool, satisfying.
CHOCOLATE PEANUT BUTTER CREAM DESSERT
Topping (PREPARE THE NIGHT BEFORE SERVING)
- 3 oz. cream cheese, softened
- 1 cup heavy whipping cream
- 24 miniature marshmallows
- ¼ cup granulated sugar
- ½ cup all-purpose flour
- ¼ cup butter, cut in small cubes
- ½ cup salted peanuts, chopped
- 4 serving pkg. Jello instant chocolate pudding
- 1-½ cups milk
- ¾ cup peanut butter
- 1 Dove Pleasure Or Hershey Nugget for grating
To make topping:
The night before serving, in a medium bowl mix the cream cheese with a fork until smooth. Gradually add the cream, stirring until blended. Stir in the marshmallows and sugar.
Place bowl in the refrigerator (do not cover the bowl). Place the beaters in the freezer to chill overnight.
In the morning, place the cream mixture in a mixer bowl and beat with the chilled beaters until marshmallows have dissolved and stiff peaks form.
To make the crust:
Preheat oven to 350 degrees F. In a medium bowl, place flour and butter cubes.
To make the filling:
Place instant pudding mix in a medium bowl and whisk in the milk for one minute. Add peanut butter and continue whisking until smooth.
Cover and chill for at least two hours.
I made an extra batch of the stabilized whipped cream to see how long it would hold up after being made. Refrigerated, it will remain stable for 5 days. It is also possible to freeze and thaw the cream with good results. It’s nice to make in advance and have on hand for when you are pressed for time. Of course, you could also substitute regular whipped cream or a frozen whipped topping (thawed) in this dish.