Best Peanut Butter Striped Dessert Recipes

PEANUT BUTTER STRIPED DELIGHT

Steps:

• Place cookies in food processor and process to form fine crumbs. Transfer to medium bowl. Add butter; mix well.
• Press firmly onto bottom of 13 x 9-inch dish. Refrigerate 10 minutes.
• Meanwhile, beat cream cheese, sugar, and 2 tablespoons of the milk in separate bowl with wire whisk until well blended. Add 1-1/4 cups of the whipped topping; mix well. Spread over crust.
• Pour remaining 3 cups milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended. Add peanut butter; mix well.
• Spread evenly over cream cheese layer. Let stand 5 minutes or until thickened. Top with remaining whipped topping; cover.
• Refrigerate at least 4 hours before cutting into pieces to serve. Store in refrigerator.

PEANUT BUTTER STRIPED DESSERT

Steps:

• Mix cookie crumbs and butter; press onto bottom of 13x9-inch dish. Refrigerate for about 10 min. While it is cooling, beat cream cheese, sugar and 2 Tbsp. milk with mixer until blended. Add 1 cup of COOL WHIP; mix well. Take the crust out and spread your cream cheese mixture over your crust.
• Beat your pudding mixes and remaining milk in large bowl with a whisk for about 2 minutes. Add your creamy peanut butter; mix well. Then spread over the cream cheese layer. Let it stand 5 min. or until thickened. Cover with remaining Cool Whip.
• Refrigerate 4 hours or until firm.
• Because this is made of pudding try and make it the same day you are going to eat it.

EASY PEANUT BUTTER FROSTING

Steps:

• Beat butter in medium bowl on medium speed until fluffy. Beat in peanut butter, 1/2 cup of the powdered sugar, the milk and vanilla. Gradually beat in remaining 3 1/2 cups powdered sugar, beating after each addition until smooth.

PEANUT BUTTER STRIPED DELIGHT

Steps:

• Place cookies in food processor; cover. Process to fine crumbs. Transfer to medium bowl. Add butter; mix well. Press firmly onto bottom of 13x9-inch dish. Refrigerate 10 minutes.
• Meanwhile, beat cream cheese, sugar and 2 tablespoons of the milk in separate bowl with wire whisk until well blended. Add 1 1/4 cups of the whipped topping; mix well. Spread over crust.
• Pour remaining 3 cups milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended. Add peanut butter; mix well. Spread evenly over cream cheese layer. Let stand 5 minutes or until thickened. Top with remaining 1 3/4 cups whipped topping; cover.
• Refrigerate at least 4 hours before cutting into pieces to serve. Store any leftovers in refrigerator.