Peanut Butter Striped Delight Recipes

PEANUT BUTTER STRIPED DELIGHT

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.

STRIPED DELIGHT (W/ OR W/O PEANUT BUTTER)

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

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.

PEANUT BUTTER STRIPED DELIGHT

Steps:

• Process cookies in food processor until fine crumbs form; mix with butter. Press onto bottom of 13x9-inch dish. Refrigerate 10 min. 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.
• Beat pudding mixes and remaining milk in large bowl with whisk 2 min. Add peanut butter; mix well. Spread over cream cheese layer. Let stand 5 min. or until thickened. Top with remaining COOL WHIP.
• Refrigerate 4 hours.

SMART-CHOICE PEANUT BUTTER-STRIPED DELIGHT

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.

PEANUT BUTTER STRIPED DELIGHT

Steps:

• Place cookies in food processor; process until fine crumbs form. Transfer to medium bowl. Add butter; mix well. Press onto bottom of 13x9-inch dish. Refrigerate 10 min. Meanwhile, beat cream cheese, sugar and 2 Tbsp. milk in separate bowl with electric mixer on medium speed 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 min. or until well blended. Add peanut butter; mix well. Spread evenly over cream cheese layer. Let stand 5 min. or until thickened. Top with remaining whipped topping; cover.
• Refrigerate at least 4 hours before cutting into pieces to serve. Store leftovers in refrigerator.