Best Peanut Butter Parfaits Recipes

CHOCOLATE PEANUT BUTTER PARFAITS

Steps:

• In a small bowl, combine peanut butter and 2 tablespoons milk. Fold in 1 cup whipped topping; set aside. In another small bowl, whisk remaining milk with the pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set., Spoon half of the pudding into six parfait glasses or dessert dishes. Layer with reserved peanut butter mixture and remaining pudding. Refrigerate for at least 1 hour. Refrigerate remaining whipped topping., Just before serving, garnish each parfait with 1 tablespoon whipped topping and 1-1/2 teaspoons peanuts.

PEANUT BUTTER - CHOCOLATE PUDDING PARFAITS

Steps:

• Beat the peanut butter into the milk in a small bowl.
• Add the pudding mix.
• Beat on low speed of a hand mixer for 2 minutes.
• Fold in 1 cup of whipped topping.
• Divide half of pudding mix between 4 parfait glasses, top with banana slices and 1 tsp chocolate syrup.
• Repeat layers, ending with syrup.
• Divide remaining 1/2 cup whipped topping between glasses and top with 1/2 tsp more syrup each.
• Chill for about 30 minutes in the fridge.
• Top with chopped peanuts before serving, if desired.

PEANUT-BUTTER CHOCOLATE PARFAITS

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.

PEANUT BUTTER CHOCOLATE PARFAITS

Steps:

• Sprinkle gelatin over cold water; let stand for 1 minute. Microwave on high for 20 seconds. Stir and let stand for 1 minute or until gelatin is completely dissolved., In a small heavy saucepan, heat the milk, sugar, peanut butter and butter until bubbles form around sides of pan. Whisk a small amount of hot mixture into the egg yolks. Return all to the pan, whisking constantly., Cook and stir over low heat until mixture is thickened and coats the back of a spoon. Stir in gelatin mixture and vanilla. Quickly transfer to a bowl; place in ice water and stir for 10 minutes or until cold and thickened., In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Fold half into peanut butter mixture., Spoon 1 tablespoon ice cream topping into each of six parfait glasses. Top with 1/4 cup peanut butter mixture. Repeat layers. Top with remaining whipped cream; sprinkle with peanuts and chocolate curls. Chill until serving.

PEANUT BUTTER PARFAITS

Steps:

• In a small heavy saucepan, combine the brown sugar, milk, corn syrup and butter. Cook and stir over medium heat until sugar is dissolved and mixture is smooth, about 4 minutes. , Remove from the heat; stir in peanut butter until smooth. Cool to room temperature. Spoon half into two parfait glasses; top with ice cream. Repeat layers. Sprinkle with peanuts.

PEANUT BUTTER-BANANA YOGURT PARFAITS

Steps:

• Layer 3/4 cup yogurt, 1/4 cup banana chips and 1/4 cup cereal into each of 4 parfait glasses. Top with banana slices and peanuts.

PAULA DEEN'S PEANUT BUTTER PARFAITS

Steps:

• 1. In a medium bowl, combine the milk and pudding mix; beat at medium speed with an electric mixer for 2 minutes. Set aside.
• 2. In a medium bowl, combine the peanut butter and confectioners' sugar; beat at medium speed with an electric mixer until creamy. Add the cream cheese, beating until smooth. Fold in the whipped cream topping, mixing to combine
• 3. In serving glasses, layer the pudding, bananas, peanuts, peanut butter mixture, and crumbled cookies, as desired. Garnish with cookies and chopped peanuts, if desired. Serve immediately, or store in the refrigerator until ready to serve.

JELL-O CHOCOLATE-PEANUT BUTTER PARFAITS

Steps:

• Beat pudding mix and 2 cups milk with whisk 2 min.; set aside. Gradually add remaining milk to peanut butter in medium bowl, stirring with whisk until blended. Stir in COOL WHIP.
• Spoon half the pudding evenly into 6 parfait glasses; top with layers of peanut butter mixture and remaining pudding.
• Refrigerate 30 min.

JELL-O CHOCOLATE PEANUT BUTTER PARFAITS

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.

JELL-O CHOCOLATE-PEANUT BUTTER PARFAITS

Steps:

• BEAT pudding mix and 2 cups milk with whisk 2 min.; set aside. Gradually add remaining milk to peanut butter in medium bowl, stirring with whisk until well blended. Stir in COOL WHIP. SPOON half the pudding evenly into 6 parfait glasses; top with layers of peanut butter mixture and remaining pudding. REFRIGERATE 30 min.

CHOCOLATE PEANUT BUTTER PARFAITS

Steps:

• 1. Combine the peanut butter, cream cheese and powdered sugar in a large bowl. Mix together until combined into a thick muddy mess.
• 2. Stir in the whipped topping. You can save a little to use on top. I saved about a cup of whipped topping to use as garnish.
• 3. In a separate bowl add the milk and chocolate chips. Microwave in 30 second intervals stirring after each cycle until it's melted.
• 4. It's time to assemble. You can use a pie plate, glass pan, small bowls, etc. I used 4 stemless glasses. Start with a layer of crumbled graham crackers.
• 5. Then add some of the peanut butter mixture. Then chocolate ganache. Then some whipped topping if you want.
• 6. Then keep going with the crumbled graham crackers, peanut butter mixture and chocolate ganache until you run out of peanut butter filling.
• 7. Top with the whipped topping and a graham cracker. I think crumbled peanut butter cups would look yummy on top. Then you are done.

PEANUT BUTTER CREAM PARFAITS

Steps:

• In a large bowl, stir half of the whipped topping into peanut butter. Stir in the remaining topping until blended. Set aside two chocolate kisses; coarsely chop the remaining chocolates. , Divide a third of the topping mixture between two parfait glasses; top each with a fourth of the chopped chocolate. Repeat layers. Top with remaining topping mixture and reserved kisses. Chill until serving.

PEANUT BUTTER CREAM PARFAITS

Steps:

• 1. In a large mixing bowl, fold 1/2 the whipped topping into the peanut butter. Fold in remaining whipped topping unto blended. Coarsley chop 4 kisses and set aside.
• 2. In parfait glasses, divide a third of the topping mixture, then kisses and repeat layers. Top with chopped kisses.

PEANUT BUTTER & STRAWBERRY PARFAITS

Steps:

• Beat pudding mix and milk in medium bowl with whisk 2 min. Add peanut butter; mix well.
• Spoon about 1/4 cup pudding mixture into each of 6 small jars; top each with 1 Tbsp. each strawberries and COOL WHIP. Repeat layers.
• Refrigerate 1 hour. Sprinkle with nuts before serving.

PEANUT BUTTER AND JELLY PARFAITS

Steps:

• Pour milk into medium bowl. Add dry pudding mix. Beat with wire whisk 2 min. Let stand 5 min.
• Reserve 2 Tbsp. of the crushed cookies for garnish. Layer 1/4 cup of the pudding and 1 Tbsp. each of the remaining cookie crumbs and jam in each of 4 parfait glasses. Top evenly with layers of the remaining cookie crumbs and remaining pudding.
• Refrigerate at least 1 hour or until ready to serve. Top evenly with the banana slices, whipped topping and reserved cookie crumbs just before serving.