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white choco-cheesecake triple berry pudding cups

(4)
MelissasSouthernStyleKitchen avatar
Blue Ribbon Recipe by
Melissa Sperka
@MelissasSouthernStyleKitchen
Greensboro, NC

This dessert is a real conversation starter. People are always amazed that egg roll wrappers can be used for anything other than... well, egg rolls. I used a king-size muffin tin to bake the shells, but, a jumbo muffin tin will work, too. Bake the shells first, so, they can cool completely before filling. And, to make these appetizer size, use wonton wrappers and enjoy a bite-size version, I love any dish that allows you and your guests to eat the bowl. If using egg roll wrappers, use 6 of them on a large tin. If using wonton wrappers, wrap them around a mini-muffin tin.

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Blue Ribbon Recipe

Serve these white chocolate cheesecake triple berry pudding cups at all your patriotic summer cookouts. Wonton wrappers are baked until crispy and are a vessel for the cream cheese pudding filling. By brushing the wrappers with melted white chocolate they do not become soggy. Dollops of whipped topping or whipped cream, and fresh strawberries and blueberries drizzled with white chocolate give these a lovely presentation. We opted to use the wonton wrappers to make these a two-bite treat.

— The Test Kitchen @kitchencrew
(4)
yield 6 serving(s)
prep time 1 Hr
cook time 10 Min
method Bake

Ingredients For white choco-cheesecake triple berry pudding cups

  • 2 Tbsp
    melted butter
  • 6
    egg roll or a package of wonton wrappers
  • 1 box
    cheesecake instant pudding mix (3.4 oz.)
  • 2 c
    half & half
  • 1/2 c
    blueberries
  • 1/2 c
    strawberries
  • 1/2 c
    raspberries
  • 1 c
    white chocolate chips
  • 3 Tbsp
    heavy cream
  • 8 oz
    thawed whipped topping or fresh whipped cream

How To Make white choco-cheesecake triple berry pudding cups

  • Preheat oven to 400 degrees F.
    1
    Preheat the oven to 400 degrees F.
  • Brush both sides of the wrapper with melted butter.
    2
    Brush both sides of each wrapper with melted butter.
  • Turn a cupcake pan over and place wrappers over the pan.
    3
    Turn the muffin tin upside down and drape the wrappers over the bottom side of the muffin cups.
  • Bake the wrappers until golden brown.
    4
    Bake the wrappers for 8 minutes or until crispy and golden.
  • Let cool for 5 minutes.
    5
    Let the baked shells cool on the pan for 5 minutes before you attempt to move them from the pan so they'll maintain their shape.
  • Place on a wire rack to cool completely.
    6
    After they've cooled for around 5 minutes, carefully remove them from the muffin tin to completely cool on a cooling rack.
  • Mix the pudding and rough chop the berries.
    7
    Mix the pudding per the instructions on the box using half & half in place of the milk. Roughly chop 1/3 cup of each of the berries, leaving a few whole for added texture.
  • Fold berries into the pudding.
    8
    Fold berries gently into the pudding mixture. Set the filling into the fridge to chill until you're ready to assemble the pudding cups.
  • Melt white chocolate chips with heavy cream.
    9
    After the wrappers have cooled completely, melt 1 cup of white chocolate chips with 3 tablespoons of heavy cream in the microwave.
  • Stir until completely melted.
    10
    Melt in 30 second increments stopping to stir periodically. Continue this process until the chocolate is completely smooth.
  • Paint the inside of the wrapper with the melted white chocolate.
    11
    Drizzle 2 tablespoons into the bottom of each shell and using a pastry brush "paint" 1 1/2 inches up the sides of the shells. The white chocolate will form a delicious barrier to prevent the shell from becoming soggy after filling.
  • Allow the white chocolate to harden.
    12
    Allow the chocolate to harden completely, this will only take a few minutes.
  • Drizzle remaining berries with white chocolate.
    13
    Place the remaining whole berries on a sheet of wax paper and drizzle with melted chocolate for garnish.
  • Divide pudding among the shells, pipe a dollop of whipped cream, and top with berries.
    14
    To assemble, divide the pudding mixture evenly among the shells. Pipe a dollop of whipped cream on top and garnish with white chocolate drizzled berries. Chill or serve immediately.
  • An assembled White Choco-Cheesecake Triple Berry Pudding Cup.
    15
    Cook's note:
    I like to make the filling ahead of time to give it time to chill and set up. I then assemble the entire dessert just before serving. This will ensure that the shells will stay crispy.
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