white choco-cheesecake triple berry pudding cups
This dessert is a real conversation starter. People are always amazed that egg roll wrappers can be used for anything other than... well, egg rolls. I used a king-size muffin tin to bake the shells, but, a jumbo muffin tin will work, too. Bake the shells first, so, they can cool completely before filling. And, to make these appetizer size, use wonton wrappers and enjoy a bite-size version, I love any dish that allows you and your guests to eat the bowl. If using egg roll wrappers, use 6 of them on a large tin. If using wonton wrappers, wrap them around a mini-muffin tin.
Blue Ribbon Recipe
Serve these white chocolate cheesecake triple berry pudding cups at all your patriotic summer cookouts. Wonton wrappers are baked until crispy and are a vessel for the cream cheese pudding filling. By brushing the wrappers with melted white chocolate they do not become soggy. Dollops of whipped topping or whipped cream, and fresh strawberries and blueberries drizzled with white chocolate give these a lovely presentation. We opted to use the wonton wrappers to make these a two-bite treat.
Ingredients
- 2 tablespoons melted butter
- 6 - egg roll or a package of wonton wrappers
- 1 box cheesecake instant pudding mix (3.4 oz.)
- 2 cups half & half
- 1/2 cup blueberries
- 1/2 cup strawberries
- 1/2 cup raspberries
- 1 cup white chocolate chips
- 3 tablespoons heavy cream
- 8 ounces thawed whipped topping or fresh whipped cream
How To Make white choco-cheesecake triple berry pudding cups
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Step 1Preheat the oven to 400 degrees F. -
Step 2Brush both sides of each wrapper with melted butter.
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Step 3Turn the muffin tin upside down and drape the wrappers over the bottom side of the muffin cups.
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Step 4Bake the wrappers for 8 minutes or until crispy and golden.
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Step 5Let 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.
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Step 6After they've cooled for around 5 minutes, carefully remove them from the muffin tin to completely cool on a cooling rack.
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Step 7Mix 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.
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Step 8Fold berries gently into the pudding mixture. Set the filling into the fridge to chill until you're ready to assemble the pudding cups.
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Step 9After the wrappers have cooled completely, melt 1 cup of white chocolate chips with 3 tablespoons of heavy cream in the microwave.
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Step 10Melt in 30 second increments stopping to stir periodically. Continue this process until the chocolate is completely smooth.
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Step 11Drizzle 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.
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Step 12Allow the chocolate to harden completely, this will only take a few minutes.
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Step 13Place the remaining whole berries on a sheet of wax paper and drizzle with melted chocolate for garnish.
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Step 14To 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.
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Step 15Cook'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.
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