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.
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.
o 350\u00b0.
Put butter into flour until mixture crumbles
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.
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.
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.
Mix 2 tablespoons of milk into peanut butter in large bowl. Gently stir in whipped topping.
In bowl, cream sugar, peanut butter and margarine.
Add flour and blend until crumbly.
Pat into 9 x 13-inch pan.
Reserve 1/2 cup for topping.
Bake at 350\u00b0 for 10 to 15 minutes or golden brown.
Cook, stirring constantly, margarine, flour and water until margarine is melted.
Add peanut butter.
Remove from heat.
Stir in sugar, beat until smooth with rotary beater.
Serve warm or cold over ice cream or cake.
Refrigerate.
Combine peanut butter, sugar and egg; blend until smooth.
Press into a 10-inch pizza pan.
Prevent dough sticking to fingers by dipping fingers in flour first.
Bake at 325 for 20 minutes.
Cool 10 minutes, then sprinkle on chocolate chips, marshmallows and nuts over entire pizza.
Arrange cherry halves arond the outer edge and in centre of pizza.
Broil for 1-2 minutes or until marshmallows puff up a little and brown a bit.
Let stand 20 minutes before cutting into wedges to serve.
>Stir together cookie crumbs, butter, and sugar in a
he sugar. Whisk the melted butter, peanut butter and egg in a large
Cream butter and peanut butter together. Sift in flour, sugar, baking powder and salt that has been mixed together. Add milk gradually. Beat at a low speed for 2 minutes. Add the egg and vanilla, beat for 1 more minute. Bake as in other donut recipes.
ogether cream cheese, sugar, and peanut butter until creamy.
Spread over
Pour milk into a large bowl. Add pudding mix and beat with wire whisk 2 min or until well blended. Add peanut butter and mix well. Gently stir in whipped topping.
Layer 1/3 of grahams and half of the pudding mixture in a 9x13 pan, breaking grahams if necessary to fit. Repeat layers topping with graham crackers.
Microwave chocolate and butter on med heat for 1.5 min, stirring after 1 minute Stir until completely melted and then spread over grahams.
Refrigerate at least 8 hours. Store in fridge.
Sprinkle gelatin on cold water in blender or food processor, using steel blade.
Wait one minute, then add boiling water. Cover and process until gelatin granules dissolve.
Add peanut butter.
Process until blended.
Add milk, yogurt and pudding mix. Process until smooth.
Wait 5 minutes for mixture to thicken, then put into dessert cups or into pie shell.
Chill until set. Sprinkle with peanuts, if desired.
In a microwave-safe bowl, combine the candy bar, cream and peanut butter.
Microwave at 50% power for 2-3 minutes or until smooth, stirring twice.
Cover and refrigerate until chilled.
Beat mixture until soft peaks form.
Spoon into dessert dishes.