STRIPED DELIGHT (W/ OR W/O PEANUT BUTTER)
If you're a peanut butter lover then you'll want to make this dessert w/. You would omit the peanut butter and use the chocolate instant pudding instead of the vanilla for the non-lover. Requires no baking.
Provided by CoffeeB
Categories Dessert
Time 24m
Yield 24 serving(s)
Number Of Ingredients 9
Steps:
- Place cookies in food processor.
- Cover.
- Process to form fine crumbs.
- Trnasfer to a medium bowl.
- Add buter and mix well.
- Press firmly onto the bottom of a 9x13 inch dish.
- Refrigerate 10 minutes.
- Meanwhile, beat cream cheese, sugar and 2 T . milk in a separate bowl with wire whisk until well blended.
- Stir in 1 1/4 cups of the whipped topping.
- Spread over crust.
- Pour 3 cups milk into a large bowl.
- Add dry pudding mixes.
- Beat with wire whisk for 2 minutes or until well blended.
- Add peanut butter here if using and mix well.
- Spoon evenly over cream cheese layer.
- Let stand 5 minutes or until thickened.
- Spread remaining whipped topping over pudding layer.
- Cover.
- Refrigerate at least 4 hours.
- Store leftovers in refrigerator.
PEANUT BUTTER DELIGHTS
With their chocolate-dipped bottoms, peanut butter thumbprint filling and pretty chocolate drizzle on top, these cookies are fancy and fun! "The recipe is one of my mother's," writes Jennifer Moran of Elizabethtown, Kentucky.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield about 5 dozen.
Number Of Ingredients 22
Steps:
- In a large bowl, cream the shortening, butter, peanut butter, 1 cup sugar and brown sugar until light and fluffy, about 4 minutes. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. , Roll into 1-1/2-in. balls; roll in remaining sugar. Place 2 in. apart on ungreased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center of each ball. , In a small bowl, beat peanut butter and cream cheese until smooth. Beat in the sugar, egg yolk and vanilla. Spoon about 3/4 teaspoon of filling into each indentation., Bake at 350° for 12-15 minutes or until firm to the touch. Remove to wire racks to cool., In a microwave, melt the chocolate chips; stir until smooth. Dip bottoms of cookies in chocolate; allowing excess to drip off. Place chocolate side up on waxed paper-lined baking sheets. Refrigerate until set., For topping, in a large saucepan, melt butter. Whisk in confectioners' sugar and cocoa. Gradually add water, whisking until smooth. Stir in vanilla. Drizzle over tops of cookies. Chill until chocolate is set. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 347 calories, Fat 17g fat (7g saturated fat), Cholesterol 38mg cholesterol, Sodium 176mg sodium, Carbohydrate 45g carbohydrate (32g sugars, Fiber 2g fiber), Protein 5g protein.
PEANUT BUTTER STRIPED DELIGHT
Make and share this Peanut Butter Striped Delight recipe from Food.com.
Provided by Chef.Jules
Categories Dessert
Time 4h40m
Yield 24 serving(s)
Number Of Ingredients 9
Steps:
- Place cookies in food processor and process to form fine crumbs. Transfer to medium bowl. Add butter; mix well.
- Press firmly onto bottom of 13 x 9-inch dish. Refrigerate 10 minutes.
- Meanwhile, beat cream cheese, sugar, and 2 tablespoons of the milk in separate bowl with wire whisk until well blended. Add 1-1/4 cups of the whipped topping; mix well. Spread over crust.
- Pour remaining 3 cups milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended. Add peanut butter; mix well.
- Spread evenly over cream cheese layer. Let stand 5 minutes or until thickened. Top with remaining whipped topping; cover.
- Refrigerate at least 4 hours before cutting into pieces to serve. Store in refrigerator.
Nutrition Facts : Calories 239, Fat 15.5, SaturatedFat 7.8, Cholesterol 35.5, Sodium 270.2, Carbohydrate 22.7, Fiber 0.6, Sugar 15.8, Protein 3.7
PEANUT BUTTER CHOCOLATE DELIGHT
This is a great dessert, kids and adults go wild over it. Although the original recipe calls for whipped topping, I use real whipped cream, LOTS of whipped cream!
Provided by Mirj2338
Categories Dessert
Time 30m
Yield 15 serving(s)
Number Of Ingredients 10
Steps:
- Combine first 3 ingredients; press into a 13-x 9-inch pan.
- Bake at 375 degrees for 15 minutes; cool.
- Combine cream cheese, 1 1/2 cups whipped topping, sugar, and peanut butter, stirring until blended.
- Spread over prepared crust, and chill.
- Beat pudding mixes and milk at medium speed with an electric mixer for 2 minutes.
- Spread over cream cheese layer.
- Spread remaining whipped topping over pudding layer, and chill.
- For Chocolate Delight, omit peanut butter, and substitute chopped pecans for peanuts.
PEANUT DELIGHT
Peanut butter, cream cheese, chocolate pudding and cool whip dessert that will be an instant hit at any gathering.
Provided by SMacDermaid
Categories Dessert
Time 45m
Yield 20-24 pieces, 20-24 serving(s)
Number Of Ingredients 11
Steps:
- Bake crust as directed and cool before adding each layer in order.
- Crust: Melt butter. Add flour and chopped nuts. Mix well and press into cake pan. Bake crust for 10-15 mintues @ 350 degrees.
- 1st layer: Blend together cream cheese and peanut butter. Add in powdered sugar. Fold in cool whip.
- 2nd layer: Chocolate pudding.
- 3rd layer: Cool whip, cherried and chopped nuts.
- Enjoy!
Nutrition Facts : Calories 367.2, Fat 24.7, SaturatedFat 13.6, Cholesterol 34.7, Sodium 153.1, Carbohydrate 31.6, Fiber 1.8, Sugar 19.1, Protein 7
SMART-CHOICE EASY PEANUT BUTTER & CHOCOLATE ECLAIR DESSERT
Here's a dessert that only looks complicated. This easy-to-make eclair treat is made with vanilla pudding, peanut butter, chocolate and graham crackers.
Provided by My Food and Family
Categories Home
Time 8h30m
Yield 24 servings
Number Of Ingredients 7
Steps:
- Beat pudding mix and milk in large bowl with whisk 2 min. Add peanut butter; mix well. Stir in COOL WHIP.
- Layer 1/3 of the grahams and half the pudding mixture in 13x9-inch dish, breaking grahams as necessary to fit. Repeat layers. Top with remaining grahams.
- Microwave chocolate and butter in microwaveable bowl on HIGH 2 min. or until butter is melted, stirring after 1 min. Stir until chocolate is completely melted and mixture is well blended. Spread over grahams.
- Refrigerate 8 hours.
Nutrition Facts : Calories 160, Fat 7 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 5 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
SMART-CHOICE PEANUT BUTTER-CHOCOLATE FREEZE
COOL WHIP LITE Whipped Topping and fat-free sweetened condensed milk are smart ingredient swaps in this frozen chocolate-peanut butter treat.
Provided by My Food and Family
Categories Home
Time 2h20m
Yield 24 servings
Number Of Ingredients 8
Steps:
- Combine wafer crumbs, nuts, butter and 1/4 cup peanut butter. Reserve 1/4 cup crumb mixture for later use; press remaining crumb mixture onto bottom of 13x9-inch pan.
- Beat Neufchatel and remaining peanut butter in large bowl with mixer until blended. Gradually beat in condensed milk. Stir in COOL WHIP; pour over crust.
- Drizzle with chocolate syrup; swirl gently with knife. Sprinkle with reserved crumb mixture.
- Freeze 2 hrs. or until firm.
Nutrition Facts : Calories 200, Fat 11 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 115 mg, Carbohydrate 0 g, Fiber 0.9982 g, Sugar 0 g, Protein 5 g
STRIPED DELIGHT
This is my favorite dessert. I got this recipe from my mother-in-law. It has just the right amount of sweetness. The crust gives this the perfect crunch. This is a guaranteed hit at a dinner/party or just at home. This recipe can be easily doubled or halved. Everyone will want seconds so be sure to make copies of this recipe or you may end up making it for all future dinners. Enjoy!
Provided by JustaQT
Categories Dessert
Time 30m
Yield 18-24 serving(s)
Number Of Ingredients 9
Steps:
- For Crust: combine graham cracker crumbs, sugar and butter.
- Press firmly into bottom of 13-by-9-inch pan.
- Chill 15 minutes.
- For Filling: Beat cream cheese, sugar and 2 tablespoons milk until smooth.
- Fold in 1 1/2 cups thawed whipped topping.
- Spread mixture over prepared crust.
- Prepare instant pudding and pie filling mixes as directed on package, using 3 1/2 cups milk.
- Pour over cream cheese layer.
- Chill several hours or overnight.
- Before serving, spread 1 1/2 cups thawed whipped topping over pudding.
- Note: A layer of chopped fruit that complements the pudding flavor can be placed on top of the crust before adding the cream cheese mixture.
Nutrition Facts : Calories 223.1, Fat 12.7, SaturatedFat 7.3, Cholesterol 37.4, Sodium 298.2, Carbohydrate 24.6, Fiber 0.6, Sugar 16.4, Protein 3.5
PEANUT BUTTER STRIPED DELIGHT
This is a nice cool dessert for a warm summer day
Provided by Samantha Bideau
Categories Puddings
Number Of Ingredients 8
Steps:
- 1. Place cookies in food processor; cover. Process to form fine crumbs. Transfer to a medium bowl.
- 2. Add butter and mix well. Press firmly onto bottom of a 13" X 9" dish. Refrigerate for 10 minutes
- 3. Meanwhile, beat cream cheese, sugar, and 2 tablespoon of milk in separated bowl with wire whisk until well blended. Add 1 1/4 cups of the whipped topping; mix well. Spread over crust.
- 4. Pour remaining 3 cups milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 minutes or until well blended.
- 5. Add peanut butter; mix well. Spread evenly over cream cheese layer. Let stand 5 minutes or until thickened. Top with remaining whipped topping; cover.
- 6. Refrigerate at least 4 hours before cutting into pieces to serve. Store any left overs in refrigerator
PEANUT BUTTER DELIGHT
Just got this out of the lastes Taste of Home and they'really yummy. Taste like a Peanut Butter Cup.
Provided by Diane Hathaway
Categories Drop Cookies
Time 5h55m
Yield 4 doz
Number Of Ingredients 20
Steps:
- Cream butter, peanut butter, 1 c sugar and brown sugar.
- Add eggs one at a time, beating well after each addition.
- Combine flour, soda and salt, gradually add to creamed mixture.
- Roll into 1 1/2 to 2 inch balls then roll in remaining 1/2 c sugar.
- Place 2" apart on ungreased baking sheets.
- Using end of wooden spoon handle make an indentation in center of each cookie.
- In small mixing bowl beat Peanut Butter and cream cheese until smooth.
- Add sugar, egg yolk and vanilla and mix well.
- Spoon about 3/4t of filling into the center of each indentation.
- Bake at 350 for 12-15 minutes.
- Allow cookies to rest 1-2 minutes then transfer to wire rack and let cool.
- Melt chips in microwave and stir until smooth.
- Dip bottom of each cookie into chocolate, shake off excess then lay bottom up on waxed paper.
- Refrigerate until set.
- For topping, in a small sauce pan melt butter, whisk in powdered sugar and cocoa.
- Gradually add water, whisk until smooth.
- Stir in vanilla.
- Drizzle over cookies, chill until set.
- Store in air tight container, keep in refrigerator.
Nutrition Facts : Calories 2160.2, Fat 104.7, SaturatedFat 40.1, Cholesterol 256.9, Sodium 1167.1, Carbohydrate 286.1, Fiber 9.7, Sugar 200.2, Protein 35
DREMA'S "PEANUT BUTTER DELIGHT"
Peanut Butter Delight! Of course we love everything peanut butter. This old fashioned recipe was served to us in our school cafeteria's and is now found on almost every counter of every convenient store in the world - BUT none will taste better than your own. The older name aka if "Boiled Cookies" - odd but the same good...
Provided by Drema Bryant
Categories Chocolate
Time 30m
Number Of Ingredients 7
Steps:
- 1. Combine butter in large saucepan and allow to start melting. Combine sugar and cocoa. Mix well. Add to butter above and gradually add in milk.
- 2. Allow to cook on med high heat, stirring. Allow to come to a full boil. Boil 3 minutes. Remove from heat. Add in oatmeal, peanut butter and vanilla. Mix well until peanut butter is melted.
- 3. Lay out sheets of waxed paper. Working quickly Drop or make patties of mixture on wax paper and allow to cool. Store in air tight containers if any left once they cool! Enjoy! You will need another batch and they won't last very long!
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