Icebox Peanut Butter Pudding Dessert

Happy un-birthday to me! Yesterday was my birthday, and as the creator and editor of this blog, I decided to make myself a delicious little dessert to celebrate. But first I would like to thank my wonderful family for being so supportive and encouraging of this blog and all of my other pursuits in life! I have been blessed with the best family on the planet and I am so thankful for them. Another huge blessing is having parents who love each other, I know that not everybody does, and this is why I am especially thankful for this blessing. Thank you Queenbee, El Gastronomo, La Critico, The Health Inspector, Friar Tyst, and my sweet, special little sister for being so amazing! Yesterday was special because you all were there to celebrate it with me.:D

The Crust: 2-3 dozen chocolate cookies, 1/4 cup melted butter.

In the bowl of your food processor, pulse together the cookies and butter until it reaches a fine crumb consistency. Press into a large, deep dish pie pan or a large, deep dish baking dish. Refrigerate for several hours or until firm.

The Pudding Layer: 4 cups coconut or almond milk, 1/2 to 1 cup creamy peanut butter,  1/2 cup pastry flour or cornstarch, 1/4 cup cornstarch, 3 egg yolks, 3 tbsp. butter, 1 cup sugar, 1 tsp. salt, 1/2 cup peanut butter powder (on the same aisle as peanut butter in the grocery store).

Mix one cup of the milk, flour, cornstarch, and egg yolks together in a small bowl. Set aside. Heat the remaining milk, sugar, and butter over medium heat in a heavy-bottomed pot until the mixture begins to bubble, remove it from the heat (if this doesn’t make sense, google how to scald milk). Add the flour mixture and whisk constantly until combined. Set a strainer atop a medium sized bowl and pour the pudding through it. When all the pudding has dripped through the strainer, discard the leftover lumps. Refrigerate the pudding for four hours or so, stirring occasionally. When the pudding is thick and chilled, spread it evenly atop the crust and return to the refrigerator to chill.

The Whipped Topping: 1 8 oz. tub Cool whip, 3 tbsp. of chocolate syrup, 3 tbsp. of peanut butter powder.

Defrost the whipped topping at 30 second intervals in your microwave until it is soft and pliable. Add remaining ingredients and stir until well combined. Spread atop the dessert and chill for another 30 minutes, serve whenever you wish. These desserts will last in the fridge for up to a week. Enjoy!

Look at that creamy goodness!!! Can you see the peanut butter pudding peeking through that delicious topping?