CREAMY PEANUT DESSERT
"Anyone who tries a piece of this sweet peanut butter-flavored dessert asks for the recipe...and a second helping," writes Judy Hofer of Grand Prairie, Alberta. "We make enough to serve the 76 people who live on our grain farm, so it has to be good."
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 15-20 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine cracker crumbs and peanuts. Stir in butter and peanut butter. Set aside 1/2 cup for topping. Press the remaining crumb mixture into a greased 13-in. x 9-in. dish. Cover and refrigerate for 30 minutes., Meanwhile, in a large bowl, beat cream cheese and peanut butter until smooth. Beat in sugar and vanilla until smooth. Fold in whipped topping; spoon over crust. Drizzle with chocolate syrup; sprinkle with reserved crumb mixture., Cover and freeze for up to 3 months. Remove from the freezer 15 minutes before serving.
Nutrition Facts :
CREAMY PEANUT BUTTER CHOCOLATE DESSERT
The first time I had this dessert, a good friend of mine brought to pot luck at Church..It is really rich..a small piece goes a long way..but is rated the best dessert ever by my kids...
Provided by Cassie *
Categories Puddings
Time 40m
Number Of Ingredients 13
Steps:
- 1. Combine 3/4 of the crushed cookies with melted butter and spread into 9" x 13" glass baking dish; press down and set aside.
- 2. In large bowl, beat 2 packages cream cheese until soft and fluffy. Add peanut butter and 2 cups powdered sugar; beat until smooth. Beat in frozen whipped topping until smooth. Spoon and spread over crust. Sprinkle chopped candies over peanut butter mixture.
- 3. In small bowl stir together pudding mix (make sure it's instant) and cold milk and cream; let stand 3 minutes. In medium bowl, combine frosting, 1 cup powdered sugar, and last package of softened cream cheese until smooth. Beat chocolate pudding mixture into cream cheese/frosting mixture. Spread over candies. Sprinkle with remaining crumbs (pan will be very full).
- 4. Cover and refrigerate for 4-6 hours before serving.
PEANUT BUTTER CHOCOLATE DESSERT
The desserts of my dreams have both chocolate and peanut butter. So, when I came up with this rich chocolate peanut butter dessert, it quickly became my all-time favorite. It's a cinch to whip together because it doesn't require any baking. My family loves this chocolate peanut butter cup lasagna! -Debbie Price, LaRue, Ohio
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 16 servings.
Number Of Ingredients 9
Steps:
- Crush 16 cookies; toss with the butter. Press into an ungreased 9-in. square dish; set aside. , In a large bowl, beat the cream cheese, peanut butter and 1 cup confectioners' sugar until smooth. Fold in half of the whipped topping. Spread over crust. Sprinkle with peanut butter cups., In another large bowl, beat the milk, pudding mix and remaining confectioners' sugar on low speed for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in remaining whipped topping. , Spread over peanut butter cups. Crush remaining cookies; sprinkle over the top. Cover and chill for at least 3 hours.
Nutrition Facts : Calories 365 calories, Fat 20g fat (11g saturated fat), Cholesterol 20mg cholesterol, Sodium 273mg sodium, Carbohydrate 39g carbohydrate (33g sugars, Fiber 1g fiber), Protein 5g protein.
CHOCOLATE PEANUT BUTTER DESSERT
When I want to splurge on a rich dessert, I whip up this chocolate-glazed frozen peanut butter mousse. It's so luscious, even a thin slice will satisfy. It tastes like a peanut butter cup.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 10-12 servings.
Number Of Ingredients 11
Steps:
- In a small saucepan, combine the brown sugar, 1/2 cup cream and yolks. Cook and stir over medium heat until mixture reaches 160° and is thick enough to coat the back of a metal spoon. Cover and refrigerate for 3 hours or until thickened. , Line an 8x4-in. loaf pan with plastic wrap; set aside. In a large bowl, cream peanut butter and butter until light and fluffy. Add brown sugar mixture; beat until smooth. In small bowl, beat remaining cream until stiff peaks form. Fold into peanut butter mixture. Spoon into prepared pan. Cover and refrigerate. , For glaze, in a large heavy saucepan, bring the cream, butter and corn syrup to a boil, stirring frequently. Remove from the heat. Add chocolate; whisk until smooth. Set aside 1/3 cup glaze to cool. Place remaining glaze in a microwave-safe bowl; cover and refrigerate overnight. Spread cooled glaze over loaf; cover and freeze overnight. , Using plastic wrap, lift loaf out of pan. Place chocolate side down in a 15x10x1-in. pan; place on a wire rack. Discard plastic wrap. , In microwave, warm refrigerated glaze; stir until smooth. Pour over loaf; spread with a metal spatula to completely cover top and sides. Sprinkle with peanuts. Freeze for 1 hour or until glaze is set.
Nutrition Facts : Calories 533 calories, Fat 43g fat (20g saturated fat), Cholesterol 142mg cholesterol, Sodium 259mg sodium, Carbohydrate 32g carbohydrate (28g sugars, Fiber 2g fiber), Protein 9g protein.
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