Layered Peanut Butter and Milk Chocolate Puddings

For 6 servings, Layered Peanut Butter and Milk Chocolate Puddings keeps the list centered on cornstarch, salt and heavy whipping cream. Set aside about 147 minutes.

• Yield 6 servings
• Ready in 147 minutes
• Prep 135 minutes
• Cook 12 minutes

Ingredients

Peanut Butter Pudding

• ½ cup ( 106 g ) granulated sugar
• 5 teaspoons cornstarch
• ⅛ teaspoon salt
• 1 ¾ cups 1% , 2% or whole milk
• ½ cup heavy whipping cream
• ½ cup ( 128 g ) creamy peanut butter
• 1 teaspoon vanilla extract

Milk Chocolate Pudding

• 6 tablespoons granulated sugar
• 2 tablespoons cornstarch
• 2 tablespoons natural unsweetened cocoa powder
• Pinch of salt
• 1 ½ cups 1% , 2% or whole milk
• ½ cup heavy whipping cream
• 4 ounces ( 113 g ) milk chocolate , chopped
• 1 teaspoon vanilla extract

Topping

• 1 cup chilled heavy whipping cream
• 1 tablespoon powdered sugar
• dusting of cocoa powder , if desired

Instructions

1. For the peanut butter pudding, whisk the sugar, cornstarch and salt together in a large saucepan. Gradually whisk in the milk and cream. Over medium heat, cook the pudding, whisking constantly, until it comes to a boil and large bubbles pop at the surface. Boil until thick, whisking constantly, about 30 seconds. Whisk in the peanut butter and boil until thick again, whisking often, about 1 more minute. Remove from heat and whisk in the vanilla. Divide the pudding among six 1-cup glasses or dishes (it should be about a heaping 1/3 cup each). Chill uncovered while preparing the chocolate pudding.
2. For the chocolate pudding, whisk together the sugar, cornstarch, cocoa powder and salt together in a large saucepan. Gradually whisk in the milk and cream. Over medium heat, cook the pudding, whisking constantly, until it comes to a boil and large bubbles pop at the surface. Boil until thick, whisking constantly, about 30 seconds. Stir in the chopped chocolate. Boil until chocolate melts and pudding is thick again, whisking often, 1 to 2 minutes longer. Remove from the heat and whisk in the vanilla. Cool the pudding for about 10 minutes. Spoon a heaping 1/3 cup of the chocolate pudding on top of the chilled peanut butter pudding. Chill the puddings uncovered until cold, at least 2 hours.
3. Spoon topping onto puddings, dust with cocoa powder, if desired, and serve immediately.

Let the center settle before you cut it, or the slices will slump.