Caramel Apple and Banana Peanut Butter Pudding Cups with Vanilla Wafer Streusel
Prep time: 
Cook time: 
Total time: 
Yield: Amount depends on size glasses used
The number of servings depend on the size glasses you use and how much of each ingredient you layer into said glasses
Peanut Butter Pudding
  • ⅓ cup plus 2 tablespoons light brown sugar
  • ¼ teaspoon salt
  • 3 tablespoons cornstarch
  • 2¾ cups milk or 2 cups of milk plus ¾ cup half and half
  • 1 cup peanut butter
  • 2 teaspoons vanilla extract
Caramel Bananas and Apples
  • 2 bananas, peeled, split vertically into thirds, and cut into 1-inch chunks
  • 1 medium apple, preferably tart, like a Granny Smith, peeled, cored and cut into ½-inch to 1-inch chunks
  • ¼ cup granulated sugar
  • ¼ cup dark brown sugar
  • 1 tablespoon butter
  • pinch of salt
  • 1 teaspoon vanilla extract
Vanilla Wafer Streusel
  • 1 cup vanilla wafer crumbs (about 20 vanilla wafers)
  • 1 tablespoon flour
  • ⅓ cup light or dark brown sugar
  • 1 teaspoon cinnamon
  • 1 pinch nutmeg (optional)
  • 1 pinch of salt
  • 2 fat vanilla beans, split and scraped (place empty pods in your sugar canister for vanilla sugar) or two teaspoons vanilla extract
  • 4 tablespoons butter
  1. Make the peanut butter pudding. In medium saucepan, combine the light brown sugar, cornstarch and salt. Slowly stir in the milk (or milk plus half and half) until smooth, then cook over medium heat until thick and bubbling, stirring or whisking constantly. Don't worry if nothing happens for the first few minutes because once it starts to bubble it wiill thicken quickly. It's done when it coats the back of a spoon and you're able to draw a line through that coating.
  2. When thick, remove from the heat and stir in the 1 cup of peanut butter and vanilla beans or two teaspoons of vanilla extract. Pour into a bowl and cover with plastic wrap, pressing it on top of the pudding to prevent a skin from forming. Let come to room temperature, then refrigerate until set and cool.Alternatively, you can also pour the hot pudding into the cups you are using, then cover each cup with plastic wrap, making sure it's pressed against the top of the pudding to avoid a skin from forming, then chill until set.
  3. Make the caramel bananas and apples. Heat a saute pan over medium-high heat until hot, but not smoking. Reduce the heat to medium, and sprinkle the granulated sugar evenly around the pan, then top with the dark brown sugar. When the granulated sugar starts to liquify and turn golden..start shaking the pan to distribute the heat and sugar evenly. The brown sugar won't melt as fast as the granulated sugar, but that's ok. Once the granulated sugar is melted, start stirring the brown sugar into will melt instantly. If you're worried about crystallization since this is the dry method of caramelizing sugar, stir in a little water or corn syrup with the sugars, then start heating it.
  4. Immediately stir in the butter once the sugars are melted and golden brown, then add the chopped apples. Stir for one minute, then add the chopped bananas and salt. Cook until the fruits have softened, but are not mushy, about 3 minutes. Add vanilla extract and pour caramelized fruit and syrup into a heat proof bowl or large heat proof glass like a pyrex measuring cup. Let cool completely - about 30 minutes, the amount of time it will take to prepare, make and cool the streusel.
  5. Make the Vanilla Wafer Streusel. Preheat the oven to 350 degrees F. Line a baking sheet with a silpat or parchment paper. Place all of the ingredients in a food processor and pulse until crumbly, but comes together when you squeeze some with your fingers.
  6. Spread on a baking sheet, squeezing some together to make clumps, if desired. Bake for 15 to 20 minutes..stirring half way through to make sure it crisps and browns evenly.
  7. Assemble pudding cups. This is all up to you. Layer each ingredient in glasses or cups, any way you want. I made some with pudding, then streusel, then caramelized fruit, then more pudding, then more caramelized fruit and streusel - lather, rinse, repeat. I also made some with mostly pudding, a thin layer of the caramelized fruit, and a light sprinkle of streusel. I just spooned everything into the cups, but you can make these really beautiful with more refinement.If you pour your pudding into each cup to set, once set, top each pudding cup with several spoonfuls of the caramel bananas and apples and the vanilla wafer streusel. Enjoy!
Recipe by parsley sage sweet at