I'm as much a sucker for a peanut butter cup as anyone, so I'm always trying to figure out new ways to combine two of my favorite flavors! While thinking about what to do for a great, warm weather treat for a party we were going to, I had this idea!
This little dessert is SO easy to put together, and it keeps really well in the fridge, so you could totally nosh on these all week! The COOL WHIP Whipped Topping chocolate mousse is nice and light, with the extra surprise of the peanut butter filling at the bottom of the cup! I'm sure you could make this as a whole pie, too, but I love all miniature food, so I went this route instead!
- 3/4 C. Peanut Butter
- 1/2 stick of butter
- 2 C. Powdered Sugar
- Milk (2-4 T., depending…)
Directions: (I used a double-boiler, but this could also be done pretty easily in the microwave)
Put the peanut butter, powdered sugar and butter in a heat-proof bowl, and place on top of double boiler
Heat until it all starts to melt together; it will be kind of lumpy, and looks sorta like this:
Add splashes of milk until it's a nice smooth consistency.
Pour carefully into the pie crusts. About 1/2″ per, or just evenly distribute among all of your crusts.
Tap the crusts gently on the counter to help smooth and flatten the filling in the bottom. Put the crusts with peanut butter into the fridge to set for a while, so the peanut butter can firm up.
- 1 container COOL WHIP Whipped Topping (thawed)
- 1 box instant chocolate pudding (I used Chocolate Fudge and thought it was perfect!)
- 1 1/2 C. Milk
Make the pudding according to directions on the box, BUT only use half the milk called for. (My pudding wanted 3 C. according to the directions, so I used half that. If your pudding says differently, just use whatever half is.)
The pudding will look almost like brownie batter; super thick and almost like frosting. Dump in the whole container of COOL WHIP.
Now mix, mix mix! It turns into a lovely light brown chocolatey color, and it's pretty much impossible not to stick your finger in it. (I won't tell!)
Take the crusts from the fridge, and put a generous dollop of the mousse on top. I pretty much used all of my mousse on the 12 little pies I made; I towered it pretty tall and used 2 spoons to arrange and fluff it just so.
Sprinkle some peanut butter chips on top and voila! You're done!
So easy! Because I'm taking these to a party, I didn't want to try it, but I'm totally going to make these again using Sugar-Free COOL WHIP and Sugar-Free pudding! I could happily just eat that mousse, straight from the bowl! Or it would make a perfect dip for strawberries or…
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