Choose your favorite peanut butter cookie recipe. Prepare as directed. Take a piece of dough and wrap it around 1 miniature candy bar. Repeat until dough and candy bars are used up. Place dough balls on cookie sheet. Bake at 350\u00b0 for 9 minutes.
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.
maller mixing bowl, combine the peanut butter, sour cream, vanilla, egg, milk
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.
In large bowl, stir flour, sugars, baking powder, salt and cinnamon.
In another bowl, combine mashed bananas, milk, peanut butter, oil, vanilla and egg.
Add to flour mixture.
Stir in chocolate chips.
Pour into 2 greased 8 x 4 x 2-inch loaf pans. Bake at 350\u00b0 for 50 to 55 minutes.
Cool in pan for 10 minutes. Remove and cool.
Wrap and store overnight.
To serve, frost with Peanut Butter Frosting (recipe follows).
If desired, top with crushed peanuts and chocolate chips.
Slice to serve.
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.
nd 1/3 cup melted butter. Press mixture firmly.
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Cream peanut butter and margarine, add sugars and
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.
o 350\u00b0.
Put butter into flour until mixture crumbles
Heat oven to 350\u00b0.
Grease a 13 x 9 x 2-inch baking pan. Prepare Peanut Butter Filling.
Combine the first 4 ingredients and press 2/3 on the bottom of a 9 x 13-inch pan.
Beat the powdered sugar, peanut butter and cream cheese until very smooth. Add the whipped Dream Whip.
Spoon half of the mixture over the graham cracker crumbs.
Place the apple slices carefully over the mixture. Sprinkle with the cinnamon. Top with the other half of the mixture. Sprinkle with the remaining graham cracker crumb mixture. Cover pan with foil and chill 24 hours before serving.
Let butter, peanut butter, eggs and buttermilk warm to room temperature for easy mixing (butter should be very soft).
Place the marshmallows and peanut butter in a saucepan over medium heat, and stir constantly until the marshmallows have melted and the mixture is smooth. Stir in the candy. Pour into a bowl, and let cool; eat slightly warm or cool.
Stir milk, butter and sugar until it boils; boil 8 minutes, stirring constantly.
Remove from heat and add Marshmallow Creme and peanut butter.
Bring peanut butter, water and oleo to a rapid boil.
Pour over flour, sugar, salt and soda.
Mix well and add eggs and buttermilk.
Pour batter into greased sheet cake pan.
Bake at 350\u00b0 for 20 to 25 minutes.
Use Peanut Butter Frosting recipe while still warm.
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.
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.
ith parchment paper.
Mix peanut butter, maple syrup, flaxseed meal, vanilla
Mix 2 tablespoons of milk into peanut butter in large bowl. Gently stir in whipped topping.