Beat whipped topping mix as directed on package.
Set aside. Mix peanut butter, pudding, coconut and milk.
Fold in topping and chill.
Peanut Butter Pudding: Mix sugar, cornstarch and salt. Gradually add milk and cook over medium heat until thick and bubbling.
Stir constantly.
Remove from heat, add 1 cup peanut butter and 2 teaspoons vanilla.
Cool; times do not include refrigeration time.
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.
s smooth.
Stir in peanut butter flavored pieces, chocolate pieces and
Beat milk and instant pudding mix together with a whisk
Combine vanilla pudding mix with 2 cups milk; prepare according to package directions. As pudding heats up, add peanut butter. Stir constantly until peanut butter is melted and mixture is smooth and thickened. Pour mixture into pie crust.
Mix chocolate pudding mix and 2 cups milk according to package directions. Allow to set up 5 minutes, then pour over peanut butter pudding layer. Chill several hours before serving. Garnish with whipped topping if desired.
Mix 2 tablespoons peanut butter and powdered sugar.
Mix and set aside.
Mix Dream Whip according to package directions.
Mix instant pudding using milk.
Add 1/2 cup peanut butter to pudding mixture.
Add 1/2 cup Dream Whip to peanut butter-pudding mixture. Put 1/2 of the peanut butter crumbs in bottom of baked pie shell (save rest for top).
Put pudding mixture on top of crumbs in shell.
Top with remaining Dream Whip and sprinkle remaining crumbs on top.
Refrigerate for several hours.
maller mixing bowl, combine the peanut butter, sour cream, vanilla, egg, milk
Place flour and butter in a food processor; cover
ilk into a bowl; add pudding mix and beat continually until
Layer bottom of pie crust with sugar and peanut butter mixture.
Save a little to decorate top of pie.
Use vanilla or peanut butter pudding, using 1/4 cup less milk (cooked, instant or frozen).
Spread pudding over crumbs in the pie crust.
Cover with Cool Whip, then place crumbled topping to decorate.
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking powder and instant pudding mix; stir into the creamed mixture. Fold in the peanut butter chips. Drop by rounded spoonfuls onto ungreased cookie sheets.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
n vanilla extract and peanut butter.
Pour the pudding into the pop
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.
Using a whisk or hand mixer, whip milk and peanut butter.
Add pudding and mix well.
Fold in Cool Whip and mix well.
Makes 6 servings.
Prepare pudding as directed on package.
Beat in peanut butter with rotary eggbeater.
Spoon pudding into 4 dessert dishes. Chill in refrigerator at least 1 hour.
nd 1/3 cup melted butter. Press mixture firmly.
on
Cream peanut butter and margarine, add sugars and
Beat
peanut butter and 1/4 cup milk with rotary beater until smooth.
Slowly
add remaining milk, beating until well blended. Add
pudding mix;
blend well, about 1 minute.
Pour into serving dishes; chill.
Or beat at lowest speed on mixer.
In a saucepan, whisk the milk and pudding mix. Cook and stir over medium heat until mixture comes to a boil.
Reduce heat; stir in the peanut butter chips until melted.
Pour into the crust. Cover and refrigerate for 3-4 hours or until set.
Spread whipped topping over pie.
In a microwave-safe bowl, melt chocolate chips and shortening.
Cool for 5 minutes. Drizzle over topping. Refrigerate until serving.