Chicken Pot Pie Pasta Recipe
This no-bake dessert combines instant pudding, Cool Whip, and chopped Reese’s peanut butter cups to create a creamy, fluffy treat with a rich peanut butter and chocolate flavor. Perfect for quick, easy, and fun cupcakes with an optional swirl of peanut butter or cocoa powder for extra indulgence.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 40 minutes (including chilling time)
- Yield: 15 cupcakes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Ingredients
Main Ingredients
- 1 (8 oz) tub Cool Whip, thawed
- 1 (3.4 oz) box instant chocolate or peanut butter pudding mix
- ½ to ⅔ cup cold milk
- 6–8 Reese’s peanut butter cups, chopped
- Optional: 1–2 tbsp peanut butter or cocoa powder for swirl
Instructions
- Mix Pudding and Milk: Whisk the instant pudding mix and cold milk together until the mixture is slightly thickened, ensuring there are no lumps.
- Fold in Cool Whip: Gently fold the thawed Cool Whip into the pudding mixture until it becomes fluffy and well combined, creating a light and airy base.
- Add Reese’s Cups: Fold in the chopped Reese’s peanut butter cups evenly throughout the mixture for bursts of peanut butter and chocolate flavor in every bite.
- Optional Swirl: Drizzle 1–2 tablespoons of peanut butter or cocoa powder over the mixture and gently fold to create a marbled effect, enhancing both flavor and presentation.
- Chill the Mixture: Refrigerate the prepared mixture for at least 30 minutes to allow it to set and flavors to meld before serving or using in cupcakes.
Notes
- Use cold milk to ensure the pudding thickens properly.
- Thaw Cool Whip completely before mixing for best texture.
- Adjust the amount of Reese’s cups according to preferred chocolate-to-pb ratio.
- The optional swirl adds great visual appeal and extra flavor but can be omitted if desired.
- This mixture can be served as a dip or filling for cupcakes or parfaits.
Find it online: https://lauracooks.com/chicken-pot-pie-pasta-recipe-2/
