Cocoa Pudding Trifles made with Chocolate Peanut Butter Rice Krispie Treats

As seen on Chef Alli's Farm Fresh Kitchen on WIBW 13 News this Morning, Thursday, Feb. 27, 2014 with From the Land of Kansas Guest and Director, Stacy Mayo.

Cocoa Pudding

½ cup Hershey’s Cocoa

1 ¼ cups granulated sugar
1/3 cup cornstarch
¼ tsp salt
2 cups Hildebrand skim or 2% milk
½ cup heavy whipping cream
3 TBS unsalted butter
1 ½ tsp pure vanilla extract

In a medium saucepan, stir together cocoa, sugar cornstarch and salt.  Gradually add milk and cream, stirring until smooth.  Cook over medium heat, stirring constantly, until mixture comes to a boil; boil 1 minute.  Remove from heat; stir in butter, and vanilla, whisking gently until smooth.  Press plastic wrap directly onto surface.  Cool to room temperature.  Refrigerate 6 to 8 hours.  Garnish with whipped cream topping.  Cover; refrigerate leftover pudding.

 

Makes a delicious cream pie filling.    Makes 6 – 8 servings

Chocolate Peanut Butter Rice Krispie Treats

1/4 cup butter, cubed10 oz pkg marshmallows
3/4 cup peanut butter
5 cups crisp rice cereal
1 cup butterscotch chips
1 cup chocolate chips

In a large mixing bowl, microwave butter and marshmallows in 30 second increments, stirring until melted and smooth; stir in peanut butter. Add cereal and stir to combine well; spread into a 9 x 13 pan and gently press to compact slightly. In a small bowl, combine chips and microwave in 30 second increments until melted; stir until smooth then spread over cereal mixture in pan. Cover and chill till chocolate is set.

Peanut butter rice krispie mixture can be pressed into a sheet pan, topped with chocolate mixture and then rolled into a log; chill, then slice into spirals to serve. 

To create Trifles:
Layer Cocoa Pudding with small pieces of Chocolate Peanut Butter Treats into a pretty trifle glass; chill.  Garnish with whipped topping and serve. 

Now You're Cookin',
Chef Alli