Make pudding, using 3 cups cold milk.
Beat approximately 2 minutes.
Add sugar-free peanut butter to taste.
(I usually use 1/2 to 3/4 cup).
Can add cream cheese or leave out.
Fold in 1 small container of Cool Whip.
Mix until smooth and chill.
Press the cookie mix into the bottom of a pie pan and bake on 350 for 8-10 minutes watching it so it doesn't burn. Let this cool.
Mix up the pudding and fill your shell. (Note you can add additional peanut butter to the pudding mixture if you'd like it to be even richer. Refrigerate.
Top with sugar free Cool Whip.
Melt chocolate chips in the top of a double boiler over hot (not boiling) water OR in a microwave according to package instructions. Spread melted chocolate over the peanut brittle to coat. Allow chocolate to cool until firm. Break into pieces and store in an airtight container.
Mix sugar-free vanilla pudding with milk according to directions
in blender.
Add peanut butter.
Blend until smooth. Pour into a cooled crust. Top with Cool Whip.
Chill and serve.
Mix pudding according to directions on packages.
Add peanut butter and pour directly into pie shell.
Chill 1 hour before serving.
cup plus 2 tablespoons sugar free shortbread cookie crumbs (about 10
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.
Beat egg yolks with brown sugar. Add to scalded milk. Cook until it's thick. Dissolve gelatin in cup of water. Add to mixture while hot. Cook until starting to set and add beaten egg whites which have 2 tablespoons of sugar. Add cup of whipping cream, crushed peanut brittle and vanilla. Pour into the baked pie shell and serve with whipped cream with brittle in it.
Combine peanut butter
and
butter
and
mix.
Then add sugar and cream well.
Add
egg and vanilla.
Then add all the rest of the dry
ingredients,
sifting
flour, soda and baking powder together.
Mix well.
Shape in roll about 1 1/2 inch in diameter. Cool
in
icebox.
When
cool,
cut 1/4-inch thick. Place on cookie sheet.
Put\ton
top of each cookie 1 teaspoon of peanut brittle.
Bake at 400\u00b0.
Add peanut brittle, vanilla and sugar to whipped cream; toss gently.
Place into mold and freeze.
Make pudding according to package directions, in mixing bowl using rotary beater.
Put peanut brittle in plastic bag; then gently hit with rolling pin to crush brittle.
Alternate layers of pudding and crushed peanut brittle in each of 4 dishes.
Sprinkle some crushed peanut brittle on top of each.
Top with dollop of whipped cream or topping.
Serve immediately or refrigerate until serving time.
Makes 6 servings.
Set oven to 375 degrees.
Grease a baking sheet.
In a bowl, cream the butter and sugars until smooth.
Add eggs, beating well; beat in vanilla.
Combine the flour, dry pudding mix, baking soda and salt; gradually add to creamed mixture, and mix well.
Stir in the vanilla chips, nuts and peanut brittle.
Drop by tablespoonfuls 2-in apart on greased baking sheets.
Bake for 10-12 mins, or until golden brown.
In mixing bowl, cream together the cream cheese and peanut butter with an electric mixer.
Add Splenda and mix until completely combined.
Fold in the whipped topping.
Pour filling into crust.
Chop the peanut butter cups, if using, and sprinkle over the top of the pie. Refrigerate at least 4 hours.
Let ice cream soften so it can be stirred.
Break up peanut brittle with a rolling pin.
Mix peanut brittle into ice cream and refreeze.
Serve and enjoy!
Bake pie crusts and set aside.
With 3 cups milk and 1 pudding mix, cook as directed and add 1/4 cup peanut butter.
Mix well and pour 1/2 into each crust.
Pre-heat oven to 350*.
Place all peanut butter, Splenda and egg in a mixing bowl.
Mix well.
Scoop out by spoon fulls and form 10 1/2 inch balls.
Place on cookie sheet and bake for 8-10 minutes.
Unwrap Peanut Butter Cups while cookies are baking.
While warm place Sugar Free Reece's Peanut Butter Cups Miniatures on top.
icotta Cheese sweetened with Sugar Free Torani Syrup or Sugar Free Maple Syrup to
and brush the ribs with sugar-free BBQ sauce. Grill on medium
Mix ice cream and peanut brittle.
Pour into crust and freeze 6 hours or more.
up Cool Whip, and the peanut butter. Mix throughly.
Pour