Mix pudding according to directions on packages.
Add peanut butter and pour directly into pie shell.
Chill 1 hour before serving.
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.
ogether the pecan, and melted butter.
Pack it firmly into
Grease a 9x13\" pan with cooking spray, set aside.
Beat together pudding mix and milk in a bowl. Beat in peanut butter until smooth. Set aside.
In a large bowl, beat cheese and Splenda until creamy.
Add pudding mixture and beat smooth.
Pour into prepared pan and chill 2-3 hours.
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.
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.
Set oven to 375 degrees.
Grease a cookie sheet.
In a bowl combine flour, Splenda or Sugar Twin and baking powder.
Add in peanut butter, oil, egg, water and vanilla; mix well to combine.
Shape into 1-inch balls and place on the cookie sheet.
Flatten each cookie with a fork.
Bake for about 10-12 minutes, or until lightly browned.
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.
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.
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.
Microwave peanut butter in microwave 30 seconds.
Add dry ingredients to warmed peanut butter and mix.
Roll into walnut size balls.
Refrigerate 1 hour.
Melted chocolate chips in microwave a couple seconds at a time stirring until melted. Dip balls in melted chocolate.
Return to plate and refrigerate until chocolate has hardened. Place balls in ziplock bag. Keep refrigerated.
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.
Cream the sugar and peanut butter so it's as smooth as your peanut butter allows
Mix package of vanilla pudding with 2 cups skim milk, using wire whisk or electric mixer. Add peanut butter (electric mixer works best). Fold in Cool Whip. Pour into baked pie shell. Sprinkle chopped nuts on top or cover top with additional Cool Whip. Refrigerate. Serves 8.
Place chocolate drink mix, soy milk, ice, peanut butter syrup, and peanut butter powder in a blender cup and blend until smooth.
Add the peanut butter, Splenda, vanilla and salt. Use electric beaters to whip it all to a nice, smooth fluff.
Divide the mixture evenly between 8 small cups.
Cover with plastic wrap or seal with a lid. Chill until serving time.
Mix instant pudding by directions on box.
Fold in peanut butter and vanilla.
Last, fold in lite Cool Whip.
Pour into graham cracker crust.
Sprinkle pecans on top.
Keep in freezer.
In a mixing bowl using a wooden spoon mix together the chocolate pudding and peanut butter until well combined.
Using a spatula fold in the thawed Cool Whip topping until completely blended.
Transfer the mixture into the pie crust.
Freeze until completely firm (about 4 hours).
When to pie is frozen drizzle the Magic Shell over the top and return to freezer until ready to serve.
Thaw slightly before serving to allow easier slicing.
Place any leftover pie in the freezer (don't worry you won't have any leftover!).
In a large bowl, mash bananas with a fork until smooth. Add peanut butter, soy milk, vanilla and maple syrup and mix well. Add remaining ingredients and stir until well combined.
Drop spoonfuls of dough onto an ungreased cookie sheet and bake 13-16 minutes at 350 degrees, or until done.
i don't know how many this makes.
so take the entire amount of calories for the entire batch.
and divide it by how many cookies it makes.
Let set in refrigerator overnight.
Bake at 350\u00b0.