PEANUT BUTTER CUSTARD COBBLER

Peanut Butter Custard Cobbler image

Provided by raymond spencer @clownman70360

Number Of Ingredients 18

2 cup(s) oreos cookie crumbs
2 tablespoon(s) splenda sweetener
1//3 cup(s) butter, melted
FILLING:
1 1/2 cup(s) splenda sweetener
1/3 cup(s) cornstarch
2 tablespoon(s) all purpose flour
1/2 teaspoon(s) sodium-free salt
6 cup(s) fat-free milk
6 - egg yolks,beaten
1 1/2 cup(s) creamy peanut butter
TOPPING:
1 cup(s) heavy whipping cream
1 cup(s) creamy peanut butter
1 tablespoon(s) confectioners' sugar
6 - peanut butter cup,chopped
1/2 cup(s) chopped honey roasted peanuts
2 tablespoon(s) chocolate syrup

Steps:

In a small bowl,combine cookie crumbs and splenda;stir in butter.Press onto the bottom of a greased 13-in.x9-inch baking dish.Bake at 375 degrees for 8 minutes or until set.Cool on a wire rack.
For filling,in a large saucepan,combine splenda,cornstarch,flour and salt.Stir in milk until smooth.Cook and stir over medium-high heat until thickened and bubbly.Reduce heat;cook and stir 2 minutes longer.Remove from the heat.Stir a a small amount of hot mixture into egg yolks;return all to pan,stirring constantly.Bring to to a gentle boil;cook and stir 2 minutes longer.Remove from the heat.Stir in peanut butter until smooth.Gently stir peanut butter mixture into the pan.Pour over the crust.Cover and refrigerate for at least 2 hours.
In a large bowl,beat cream and peanut butter until it begins to thicken.Add confectioners'sugar;beat until stiff peaks form.Spread over peanut butter mixture.Sprinkle with peanut butter cups and peanuts.Drizzle with chocolate syrup.