There’s a barbeque joint down the road called Little Pigs that I love to visit. I can’t go there often because I eat like a little pig when I go in there. They’ve got a buffet a mile long with every Southern side under the sun. One of these days I’m going to go in there and beg them to tell me how they make their tomato pie because I’ve never had any better than theirs (it's got a little cream in it and some Italian herbs and I’d bet my next paycheck they make their crust with lard).
They usually have two desserts: banana pudding (of course) and something they call chocolate delight. But I can’t call it that because my family already has another dessert by that name. It’s similar to banana pudding in that it has cookies (Nutter Butters instead of vanilla wafers) and pudding (chocolate instead of vanilla). And there’s not much more to it than that, but Lord, it is so good! I always get it when we go in there and I decided it was time to make it myself!
I know from experience with the Peanut Butter Ripple Nutter Butter Banana Pudding it takes a lot longer for Nutter Butters to soften up using cold pudding so I decided to use cook-and-serve pudding in this recipe to really soften those cookies up and make them more cake-like. I also wanted to sweeten the pudding a little since the Nutter Butter cookies aren’t super sweet and knew I could do that easily with cooked pudding.
I am proud to tell you this was so good we ate ALL OF IT in one afternoon! Enjoy!
2 small (3.4-oz) boxes chocolate cook-and-serve pudding mix
4 cups milk
1/2 cup sugar
1 teaspoon vanilla
Pinch of salt
1 8-oz carton cool whip, thawed
1/4 cup peanut butter
Combine pudding mixes, milk, sugar, vanilla and salt in a medium saucepan. Bring mixture to a boil over medium heat, stirring constantly. Once softly boiling, remove from heat.
Spoon 1/3 of the pudding into the bottom of an 8x8 or 9x9 baking dish. Add a single layer of cookies over the pudding. Pour another 1/3 of the pudding over the cookies then add another single layer of cookies. Top with remaining pudding. Let rest at room temperature 30 minutes then refrigerate until completely chilled (6-8 hours or overnight).
Top with cool whip. Melt peanut butter for 20-30 seconds in the microwave and stir until thin enough to pour. Drizzle peanut butter over cool whip and serve. Cover and refrigerate to store.
Makes 16 servings.
- Yes, you can make homemade chocolate pudding if you prefer. You’ll need 4-5 cups total.
- Yes, you can use real whipped cream instead of cool whip.
- No, you can’t make this in a crock pot.