Frozen Peanut Butter Bomb Cake Recipes

PEANUT BUTTER BOMB CAKE (+VIDEO)

Steps:

• Preheat oven to 350F degrees. Spray a 9 x 13-inch baking pan with nonstick cooking spray.
• In a bowl, combine cake with with water, oil, eggs and 1 cup of peanut butter. Stir until combined well.
• Pour batter into prepared baking dish and bake for about 23-28 minutes.
• A toothpick inserted into the middle of the cake should come out clean when cake is done. Allow cake to cool completely before frosting.
• Then in a medium bowl, combine chocolate frosting with leftover (1/4 cup) peanut butter. Stir until combined.
• Spread frosting onto cooled cake.
• Place 4 or 5 cookies (more if you like lots of cookies) into a ziploc bag. And crush the cookies using a heavy object like a rolling pin. Sprinkle crushed cookies onto cake.
• Slice and serve.

FROZEN PEANUT BUTTER BOMB CAKE

Steps:

• Put the cookie crumbs in a large bowl. Then melt the chocolate chips and coconut oil together in a small heavy saucepan over low heat until smooth.
• Add the chocolate mixture to the crumbs and stir until coated. Spread onto waxed paper to cool completely. Break into small pieces when cool.
• In a small bowl, combine 1/2 cup peanut butter and 1-1/4 cups powdered sugar until crumbly and set aside. You want pieces that range from crumbs to pieces about 1/2-inch in diameter.
• In a large bowl, beat the softened cream cheese with 1/2 cup peanut butter and 1 cup powdered sugar until smooth.
• In another small bowl, combine the pudding mix with the milk and light cream and stir with a wire whisk until it starts to thicken.
• Beat the heavy cream in a medium bowl until stiff.
• Now you start to put everything together. Gradually beat the pudding mixture into the cream cheese mixture until smooth.
• Fold the whipped cream into the cream cheese mixture. Then fold in all but 1/2 cup of the peanut butter crumbles.
• Use a 9" springform pan to assemble the dessert. Put 1/2 of the chocolate covered cookies in the bottom. Top with half of the peanut butter mousse.
• Top with the remaining chocolate covered cookie crumbles, then the rest of the peanut butter mousse. Top with the remaining peanut butter crumbles.
• Cover the pan and freeze until firm, at least 4 hours. To serve, let the cake stand at room temperature for 20 minutes, then slice into wedges.

FROZEN PEANUT BUTTER CHEESECAKE

Steps:

• In a heavy sauce pan over low heat, melt the butter and chocolate chips. Remove from heat and gently stir in rice cereal until coated. Press into the bottom and sides of a 9 inch pie plate. Chill 30 minutes.
• In a large bowl, beat cream cheese until fluffy. Gradually beat in condensed milk and peanut butter until smooth. Stir in lemon juice and vanilla. Fold in whipped cream. Pour into prepared crust. Drizzle chocolate topping over pie and freeze for 4 hours or until firm. Keep in freezer until ready to serve, and return leftovers to the freezer as well.

PEANUT BUTTER ICE CREAM BOMB

Steps:

• Filling:.
• Line a glass or plastic bowl with plastic bag.(Walmart bags work great!).
• Soften vanilla ice cream enough to mix in a mixer.
• Mix together 1/2 gallon of ice cream with peanut butter and vanilla. (Mix until smooth, but not runny.).
• Pour into lined bowl and freeze for about 30 minutes or until hard.
• Put remaining ice cream in fridge so it will stay soft.
• Spread the rest of vanilla ice cream in the bowl and allow to freeze for about 30 minutes or until hard.
• Crust:.
• Meanwhile, crush oreos in food processor or just put them in a plastic bag and beat them until fine crumbs form.
• Melt butter and mix into the oreos until well coated.
• Press onto the frozen ice cream and freeze for at least 2 hours or overnight.
• Frosting:.
• Mix gelatin and water together until dissolved.
• With electric mixer, whisk whipping cream, vanilla and sugar together until just starting to thicken.
• Slowly pour the dissolved gelatin into mixture and whip util stiff peaks form.
• Decorating ideas:.
• Take bomb out of freezer and invert onto desired plate. Take off plastic bag.
• Pipe whipping cream onto bomb however you desire. I used a #5 tip and piped little stars all over the cake from bottom to top, and left just enough room on the top to write happy birthday. You could just pipe the stars all over the whole cake!
• Freeze for about 40 minutes and serve!
• I promise it will be a hit every time!

FROZEN PEANUT BUTTER DESSERT

Steps:

• Combine cookie crumbs and butter; press onto bottom of 13x9-inch pan. Freeze until ready to use. Microwave peanut butter in small microwaveable bowl on HIGH 1 min.; stir. Swirl peanut butter into ice cream; spread over crust. Freeze 30 min.
• Microwave COOL WHIP and chocolate in medium microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute.
• Spread COOL WHIP mixture over ice cream layer; top with nuts. Freeze 4 hours. Remove from freezer 10 min. before serving; let stand at room temperature to soften slightly before cutting to serve.

FROZEN PEANUT BUTTER CHOCOLATE PIE (NO BAKE)

Steps:

• In bowl, stir wafer crumbs with butter until thoroughly moistened; pat onto bottom only of 9-inch pie plate. Freeze for 20 minutes.
• Filling: In bowl, whisk together sour cream, sugar and whipping cream; whisk in peanut butter until smooth. Spread evenly over crust; freeze for 1 hour.
• Topping: Meanwhile, in small saucepan, melt chocolate with cream over medium-low heat, stirring until smooth. Let cool for 15 minutes.
• Spread chocolate mixture evenly over filling. Sprinkle peanuts around edge of pie. Freeze for about 1 hour or until completely set.
• (Make-ahead: Wrap in foil and freeze for up to 1 week.) Let stand at room temperature for 10 minutes before serving.