Description
These no-bake, creamy pudding cupcakes feature a delightful blend of instant pudding, Cool Whip, and chopped Reese’s peanut butter cups, making for an easy, rich, and indulgent dessert perfect for quick gatherings or satisfying a sweet tooth.
Ingredients
Pudding Mixture
- 1 (3.4 oz) box instant chocolate or peanut butter pudding mix
- ½ to ⅔ cup cold milk
Whipped Topping
- 1 (8 oz) tub Cool Whip, thawed
Add-ins and Optional Ingredients
- 6–8 Reese’s peanut butter cups, chopped
- Optional: 1–2 tbsp peanut butter
- Optional: cocoa powder for dusting or swirl
Instructions
- Prepare Pudding: In a mixing bowl, whisk together the instant pudding mix and cold milk until the mixture begins to thicken slightly, usually within 2-3 minutes.
- Fold in Cool Whip: Gently fold the thawed Cool Whip into the pudding mixture until completely combined and fluffy, ensuring a light and creamy texture.
- Add Reese’s Cups: Chop the Reese’s peanut butter cups into small pieces and fold them evenly into the pudding mixture for bursts of peanut butter and chocolate flavor.
- Swirl in Peanut Butter (Optional): For an extra peanut butter punch, drizzle 1 to 2 tablespoons of peanut butter over the mixture and gently fold to create a swirl effect; alternatively, sprinkle cocoa powder as desired.
- Chill: Transfer the mixture into cupcake liners or serving dishes and refrigerate for at least 30 minutes to allow the dessert to set and flavors to meld before serving.
Notes
- Use either chocolate or peanut butter instant pudding mix depending on your flavor preference.
- The amount of milk can be adjusted slightly to achieve desired thickness before folding in Cool Whip.
- Chilling is important to let the dessert firm up for better texture and taste.
- For a firmer set, chill for up to 1 hour.
- These cupcakes are best served cold and consumed within 2 days for optimal freshness.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American