White Choco-Cheesecake Triple Berry Pudding Cups

Preheat the oven to 400 degrees. Brush both sides of each egg roll wrapper with melted butter. Turn the muffin tin upside down, and drape the wrappers over the bottom side of the muffin cups. Bake the egg roll wrappers for 8 minutes or until crispy and golden. Let the baked shells cool on the pan for 5 minutes before you attempt to move them from the pan so, they'll maintain their shape. After they've cooled for around 5 minutes carefully remove them from the muffin tin to cool completely on a cooling rack.

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


Cook's note:
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.