Best Jell O Chocolate Peanut Butter Parfaits Recipes

Peanut-Butter Chocolate Parfaits image

Provided by Martha Stewart

Time 4h

Number Of Ingredients 5

1 1/2 cups heavy cream
2 tablespoons sugar
1/4 cup smooth peanut butter
1 recipe cooled Vanilla or Chocolate Pudding
6 peanut-butter sandwich cookies

Steps:

In a medium bowl, whip 1 cup cream along with sugar until soft peaks form. Reserve.
Place peanut butter and remaining 1/2 cup (unwhipped) cream in another medium bowl; whisk until smooth. Add reserved whipped cream; gently fold in with a rubber spatula until combined.
Creating alternating layers, spoon Chocolate Pudding and whipped cream mixture into 6 serving glasses or dishes. Cover; chill at least 1 hour and up to 2 days. Crumble cookies over parfaits before serving.

Jell-O Chocolate Peanut Butter Parfaits image

Provided by Jayme Lockwood

Categories Puddings

Time 1h5m

Number Of Ingredients 4

1 c cool whip free
3 Tbsp smooth peanut butter
2 c milk, 1%
3 1/2 oz jell-o sugar free instant chocolate pudding

Steps:

1. ADD milk gradually to peanut butter in medium bowl, stirring with wire whisk until well blended. Add whipped topping; stir until well blended. Set aside.
2. PREPARE pudding as directed on package. Spoon half of the pudding evenly into six parfait glasses; top with peanut butter mixture. Cover with remaining pudding.
3. REFRIGERATE at least 30 min. or until ready to serve. Store any leftover desserts in refrigerator.

Peanut Chocolate Parfait Dessert image

Provided by Courtly

Categories Dessert

Time 45m

Yield 16 serving(s)

Number Of Ingredients 13

1 (18 1/4 ounce) package devil's food cake mix with pudding
1/2 cup butter, melted
1/4 cup milk
1 egg
3/4 cup peanuts
3/4 cup peanut butter
1 1/2 cups powdered sugar
1 (8 ounce) package cream cheese, softened
2 1/2 cups milk
1 (8 ounce) container frozen whipped topping, thawed
1 (5 1/8 ounce) package instant vanilla flavor pudding and pie filling or 1 (5 1/8 ounce) package vegetarian instant vanilla pudding mix
1/2 cup peanuts
1 5/8 ounces milk chocolate candy bars, chilled, grated

Steps:

Heat oven to 350. Grease and flour bottom only of 13 x 9 inch baking pan. In large bowl, combine all crust ingredients at medium speed until well blended. Spread evenly in greased and floured pan. Bake at 350 for 20-25 minutes. DO NOT OVERBAKE. Cool.
In small bowl, combine peanut butter, and powdered sugar at low speed until crumbly; set aside. In large bowl, beat cream cheese until smooth. Add milk, whipping topping and pudding mix; beat at low speed 2 minutes until well blended. Pour half of cream cheese mixture over cooled, baked crust.
Sprinkle with half of peanut butter mixture. Repeat with remaining cream cheese and peanut butter mixtures. Sprinkle with 1/2 cy of peanuts; gently press into filling. Sprinkle with grated chocolate. Cover; refrigerate or freeze until serving time. If frozen, let stand at room temperature for 15 minutes before serving. Store in refrigerator or freezer.