White Choco-Cheesecake Triple Berry Pudding Cups
Melissa Sperka @MelissasSouthernStyleKitchen
Just plain adorable! The Kitchen Crew fell in love with these darlings... The white chocolate is such a pleasant, tasty surprise!
- egg roll wrappers
- 1 box
- 3.3 oz. cheesecake instant pudding mix
- 2 c
- half & half
- 1/2 c
- 1/2 c
- 1/2 c
- 1 c
- white chocolate chips
- 3 Tbsp
- heavy cream
- 8 oz
- thawed whipped topping/fresh whipped cream
- 2 Tbsp
- melted butter
Mix the pudding per the instructions on the box using half & half in place of the milk. Roughly chop 1/3 cup of each of the berries, leaving a few whole for added texture. Fold gently into the pudding mixture. Set the filling into the fridge to chill until you're ready to assemble the pudding cups.
After the egg roll wrappers have cooled completely, melt 1 cup of white chocolate chips with 3 tablespoons of heavy cream in the microwave. Melt in 30 second increments stopping to stir periodically. Continue this process until the chocolate is completely smooth. Drizzle 2 tablespoons into the bottom of each shell and using a pastry brush "paint" 1 1/2 inches up the sides of the shells. The white chocolate will form a delicious barrier to prevent the shell from becoming soggy after filling. Allow the chocolate to harden completely, this will only take a few minutes. Place the remaining whole berries on a sheet of wax paper and drizzle with melted chocolate for garnishing. To assemble, divide the pudding mixture evenly among the shells. Pipe a dollop of whipped cream on top and garnish with white chocolate drizzled berries. Chill or serve immediately. Yield: 6 pudding cups
I like to make the filling ahead of time to give it time to chill and set up. I then assemble the entire dessert just before serving. This will ensure that the shells will stay crispy. I did not include chilling time in the prep time estimate.