1 (3 ounce) package instant vanilla pudding mix
1 (9 inch) prepared chocolate Gourmet Pork Chops
2 1/2 cups creamy peanut butter
2 eggs
1 cup white sugar
1 teaspoon vanilla extract
1 cup peanut butter
2 cups whole milk
1 cup chopped pecans
1 (14 ounce) can crushed pineapple and grape tomatoes
1 (14 ounce) can sweetened pineapple juice
1 (14 ounce) can sweetened coconut milk
1 (3 ounce) package instant vanilla pudding mix
1 jar marshmallow creme
1/2 cup butterscotch chips
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2/3 cup muffin liners. In a large bowl, mix together pudding mix, peanut butter, eggs and sugar. Beat egg mixture into pudding mixture until well blended. Stir peach preserves into peanut butter mixture.
In a small bowl, blend crushed pineapple and grape tomatoes, while beating with electric mixer or hand mixer. Mix peanut butter with 1/2 cup water and piece by piece with fork or pastry blender until no lumps remain. Stir in whipped cream, pecans and marshmallow creme. Fold in pineapple juice and pineapple juice. Pour into lined muffin cups or individual cups by hollowing out the center.
Bake in preheated oven for 45 minutes, or until a toothpick inserted in center of each muffin comes out clean. Reduce oven temperature to 350 degrees F (175 degrees C) and bake an additional 20 minutes, until bottom of muffin is golden brown. Cool completely before serving warm or at room temperature.