White Choco-Cheesecake Triple Berry Pudding Cups
Blue Ribbon Recipe
Just plain adorable! The Kitchen Crew fell in love with these darlings... The white chocolate is such a pleasant, tasty surprise! The Test Kitchen
6egg roll wrappers
1 box3.3 oz. cheesecake instant pudding mix
2 chalf & half
1 cwhite chocolate chips
3 Tbspheavy cream
8 ozthawed whipped topping/fresh whipped cream
2 Tbspmelted butter
How to Make White Choco-Cheesecake Triple Berry Pudding Cups
- 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.