Peanut Butter Cream Dessert Recipes

Steps:

• In a bowl, whisk milk and pudding mix for 2 minutes; let stand for 2 minutes or until soft-set. Fold in whipped topping; set aside., In a large bowl, beat the cream cheese, butter and confectioners' sugar until smooth. Fold in pudding mixture. Spoon into an ungreased 13-in. x 9-in. dish. Sprinkle with cookie crumbs. Cover and refrigerate overnight. Cut into squares. Garnish with whipped cream and chopped peanuts if desired.

Steps:

• Place flour and butter in a food processor; cover and process until mixture resembles coarse crumbs. Add 1 cup cashews; pulse a few times until combined. , Press into a greased 13x9-in. baking dish. Bake at 350° for 25-28 minutes or until golden brown. Cool completely on a wire rack. , In a small bowl, beat the cream cheese, peanut butter and confectioners' sugar until smooth. Fold in 1 cup whipped topping. Spoon over crust. , In another bowl, whisk milk and both pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Spread over cream cheese layer. Top with remaining whipped topping. Sprinkle with chopped candy bar and remaining cashews. Cover and refrigerate for at least 1 hour before serving.

Steps:

• In a large bowl, combine cracker crumbs and peanuts. Stir in butter and peanut butter. Set aside 1/2 cup for topping. Press the remaining crumb mixture into a greased 13-in. x 9-in. dish. Cover and refrigerate for 30 minutes., Meanwhile, in a large bowl, beat cream cheese and peanut butter until smooth. Beat in sugar and vanilla until smooth. Fold in whipped topping; spoon over crust. Drizzle with chocolate syrup; sprinkle with reserved crumb mixture., Cover and freeze for up to 3 months. Remove from the freezer 15 minutes before serving.

Steps:

• Beat cream and vanilla in large bowl with electric mixer on medium speed until stiff peaks form. Beat in sweetened condensed milk and peanut butter on low speed until smooth.
• Arrange ice cream sandwiches in 13 x 9-inch dish to form a single layer. Spread peanut butter mixture evenly over ice cream sandwich layer. Cover; freeze 4 to 6 hours until firm.
• Cut into 12 squares. Top with hot fudge topping and peanuts. Serve immediately.