Blend Chocolate Peanut Butter Swirl Frozen Dessert and all other ingredients together until smooth. Pour into serving glasses.
Top with another dollop of CocoWhip.
Drizzle with warmed organic peanut butter and Jen's Zen Chocolate Sauce.
Sprinkle with chopped, roasted peanuts.
If you're in a sharing mood, this makes about 2 12-oz shakes!
et aside.
Combine water, butter and cocoa in a heavy
rom burner.
Place the chocolate peanut butter in a small bowl and
f pan.
Melt white chocolate in a small heatproof bowl
Arrange marshmallows in 8-inch square pan.
Combine chocolate, peanut butter and butter in saucepan.
Melt over low heat, stirring constantly.
Pour mixture over marshmallows and smooth into the cracks.
Refrigerate.
Cut into small pieces about 30 minutes before serving.
Crush 32 Oreo cookies. Toss with melted butter. Press into ungreased 9 x 13-inch baking dish. Mix cream cheese, peanut butter and 2 cups powdered sugar; fold in 1 (16 ounce) carton of Cool Whip. Spread over crust. Sprinkle with chopped peanut butter cups. Mix pudding, milk and powdered sugar for 2 minutes. Fold in 1 (16 ounce) carton Cool Whip. Spread over the peanut butter cups. Crush remaining 8 Oreo cookies and sprinkle over top. Chill at least 3 hours.
Make the chocolate peanut butter mousse--------------------.
Lightly grease the
Mix the 2 tablespoons milk into the peanut butter.
Stir in the coolwhip.
Pour the 2 cups milk into a bowl.
Add the pudding mix and whisk them together for 1-2 minutes.
Fold the coolwhip mixture into the milk and pudding.
Spoon it into dessert glasses and chill for 1 hour.
Mix 2 tablespoons milk into peanut butter in a large bowl. Gently stir in whipped topping.
Pour 2 cups milk into a large bowl.
Add the pudding mix.
Beat with wire whisk 1 to 2 minutes or until well blended.
Spoon whipped topping mixture and pudding alternately into glasses. Refrigerate 1 hour.
Makes 6 servings.
Heat oven to 375\u00b0.
Stir peanut butter bar mix, margarine, water and egg together thoroughly in a medium bowl.
Drop by spoonfuls onto ungreased cookie sheet.
Bake 10 to 12 minutes, until light golden brown.
Cool completely on wire rack.
Squeeze packet of frosting about 10 seconds and frost each cookie with packet of frosting.
Makes 2 dozen 2 1/2-inch cookies.
Mix 1/4 cup peanut butter with 1/4 cup skim milk. Gently stir in whipped topping. Pour 4 cups milk into large glass bowl. Add pudding mix. Beat 2 minutes or until well blended. Spread crushed graham crackers on bottom of 9 x 13-inch pan. Spoon pudding on top of crumbs and carefully spread over pan. Slice bananas on top of pudding. Layer Cool Whip mixture on top. Makes 12 servings. Each serving contains 176 calories and 5.8 g fat.
Mix the 2 tablespoons milk into the peanut butter.
Gently stir in whipped topping.
Pour the 2 cups skim milk into large bowl.
Add pudding mix and beat with wire whisk 1 to 2 minutes or until blended.
Spoon whipped topping mixture and pudding alternately into 6 parfait glasses.
Refrigerate 1 hour before serving.
Preheat oven to 350\u00b0.
Make crust with the graham crackers and margarine.
Press into oblong pan.
Bake for 8 minutes.
Cool crust.
Beat the ice cream and softened peanut butter; spread on cooled crust.
Freeze.
oz of semi sweet chocolate in the top of a
Mix 2 tablespoons of milk into peanut butter in large bowl. Gently stir in whipped topping.
nto small bowl.
Place peanut butter and butter into large bowl.
sugar, and 1 cup peanut butter in a bowl until well
50 degrees.
Generously butter the bottom and sides
he heat, stir in the butter and pour the mixture over
Cream sugar and peanut butter together; add all but flour, carrot and chocolate.
Fold in flour.
Bake at 350\u00b0 for about 1/2 hour in round cake tins.
After they cool, trim 1-inch around the top one and put the full size one under it.
Take the trimmings and cut a top hat out of it.
Frost it with Chocolate Peanut Butter Frosting.
Put coconut on it for snow.
Use end of carrot for nose and chocolate drops for eyes and mouth.