Striped Delight W Or Wo Peanut Butter Recipes

Steps:

• Mix cookie crumbs and butter until blended; press onto bottom of 13x9-inch dish. Refrigerate 10 min. Meanwhile, beat Neufchatel, sugar and 2 Tbsp. milk in medium bowl with mixer until blended. Add 1-1/4 cups COOL WHIP; mix well.
• Spread Neufchatel mixture over crust. Beat pudding mixes and remaining milk in large bowl with whisk 2 min. Add peanut butter; mix well. Spread over Neufchatel layer. Let stand 5 min. or until thickened. Cover with remaining COOL WHIP.
• Refrigerate 4 hours or until firm.

Steps:

• Process cookies in food processor until fine crumbs form. Transfer to medium bowl; mix in butter. Press onto bottom of 13x9-inch dish. Refrigerate until ready to use.
• Whisk cream cheese, sugar and 2 Tbsp. milk in medium bowl until blended. Stir in 1-1/4 cups COOL WHIP; spread over crust.
• Beat pudding mixes and 3-1/4 cups milk with whisk 2 min.; pour over cream cheese layer. Let stand 5 min. or until thickened; cover with remaining COOL WHIP. Refrigerate 4 hours.

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.

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!

Steps:

• 1. Mix cookie crumbs and butter; press onto bottom of 9x13-inch dish. Refrigerate 10 minutes. Meanwhile, beat cream cheese, sugar and 2 Tbsp. milk with mixer until well blended. Add 1-1/4 cups Cool Whip; mix well. Spread over crust.
• 2. Beat pudding mixes and remaining milk in large bowl with whisk 2 minutes. Add peanut butter; mix well. Spread over cream cheese layer. Let stand 5 minutes or until thickened. Cover with remaining Cool Whip. Refrigerate 4 hours or until firm.

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.

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