Peanut Parfait Dessert Recipes

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FROZEN PEANUT PARFAIT PIES



Frozen Peanut Parfait Pies image

People will think you went to a lot of trouble to make these luscious pies, but with just six ingredients, they're quite simple to make. The crowd-pleasing dessert will be the hit of any potluck or party. -Anne Powers, Munford, Alabama

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 2 pies (8 servings each).

Number Of Ingredients 6

1 package (8 ounces) cream cheese, softened
1 can (14 ounces) sweetened condensed milk
1 carton (16 ounces) frozen whipped topping, thawed
2 pastry shells (9 inches), baked
1 jar (11-3/4 ounces) hot fudge ice cream topping, warmed
2 cups dry roasted peanuts

Steps:

  • In a large bowl, beat cream cheese and condensed milk until smooth; fold in whipped topping. Spread a fourth of the mixture into each pie shell. Drizzle each with a fourth of the fudge topping; sprinkle each with 1/2 cup peanuts. Repeat layers. , Cover and freeze for 4 hours or overnight. Remove from the freezer 5 minutes before cutting.

Nutrition Facts : Calories 492 calories, Fat 28g fat (13g saturated fat), Cholesterol 29mg cholesterol, Sodium 336mg sodium, Carbohydrate 51g carbohydrate (29g sugars, Fiber 2g fiber), Protein 9g protein.

PEANUT CHOCOLATE PARFAIT DESSERT



Peanut Chocolate Parfait Dessert image

Make and share this Peanut Chocolate Parfait Dessert recipe from Food.com.

Provided by Courtly

Categories     Dessert

Time 45m

Yield 16 serving(s)

Number Of Ingredients 13

1 (18 1/4 ounce) package devil's food cake mix with pudding
1/2 cup butter, melted
1/4 cup milk
1 egg
3/4 cup peanuts
3/4 cup peanut butter
1 1/2 cups powdered sugar
1 (8 ounce) package cream cheese, softened
2 1/2 cups milk
1 (8 ounce) container frozen whipped topping, thawed
1 (5 1/8 ounce) package instant vanilla flavor pudding and pie filling or 1 (5 1/8 ounce) package vegetarian instant vanilla pudding mix
1/2 cup peanuts
1 5/8 ounces milk chocolate candy bars, chilled, grated

Steps:

  • Heat oven to 350. Grease and flour bottom only of 13 x 9 inch baking pan. In large bowl, combine all crust ingredients at medium speed until well blended. Spread evenly in greased and floured pan. Bake at 350 for 20-25 minutes. DO NOT OVERBAKE. Cool.
  • In small bowl, combine peanut butter, and powdered sugar at low speed until crumbly; set aside. In large bowl, beat cream cheese until smooth. Add milk, whipping topping and pudding mix; beat at low speed 2 minutes until well blended. Pour half of cream cheese mixture over cooled, baked crust.
  • Sprinkle with half of peanut butter mixture. Repeat with remaining cream cheese and peanut butter mixtures. Sprinkle with 1/2 cy of peanuts; gently press into filling. Sprinkle with grated chocolate. Cover; refrigerate or freeze until serving time. If frozen, let stand at room temperature for 15 minutes before serving. Store in refrigerator or freezer.

PEANUT BUTTER PARFAITS



Peanut Butter Parfaits image

NOW THAT our nest holds only two of us, I've had to develop many dishes for two. My husband and I love this dessert, and it also makes an elegant finish to a meal when company comes. You'll hear lots of "oohs" and "aahs"! -Mildred Sherrer Bay City, Texas

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 2 servings.

Number Of Ingredients 7

1/2 cup packed light brown sugar
3 tablespoons milk
2 tablespoons light corn syrup
2 teaspoons butter
2 tablespoons creamy peanut butter
Vanilla ice cream
1/4 cup peanuts

Steps:

  • In a small heavy saucepan, combine the brown sugar, milk, corn syrup and butter. Cook and stir over medium heat until sugar is dissolved and mixture is smooth, about 4 minutes. , Remove from the heat; stir in peanut butter until smooth. Cool to room temperature. Spoon half into two parfait glasses; top with ice cream. Repeat layers. Sprinkle with peanuts.

Nutrition Facts : Calories 514 calories, Fat 22g fat (6g saturated fat), Cholesterol 13mg cholesterol, Sodium 172mg sodium, Carbohydrate 77g carbohydrate (67g sugars, Fiber 2g fiber), Protein 9g protein.

PEANUT BUTTER PARFAIT WITH SALTED CARAMEL CRUNCH



Peanut butter parfait with salted caramel crunch image

Serve this delicious salted caramel, peanut butter dessert chilled, or frozen as a cheat's ice cream - perfect to impress a date!

Provided by Barney Desmazery

Categories     Dessert, Treat

Time 10m

Number Of Ingredients 7

100ml double cream
few drops of vanilla extract
75g smooth peanut butter
50g icing sugar
20g banana chips , crushed, plus 6 whole to serve
2 tbsp salted caramel sauce
50g peanut brittle , crushed

Steps:

  • Whisk the cream with the vanilla until just starting to stiffen. In a separate bowl, beat the peanut butter with the icing sugar to slacken, then fold the peanut butter mixture and the crushed banana chips into the cream. Tip into a container and chill in the fridge for a few hours or overnight.
  • To serve, paint a stripe of salted caramel sauce over two large plates, then scatter the stripe with the crushed brittle.
  • Using a dessert spoon, scoop the parfait into an oval shape (a quenelle) and sit it on one side of the plate. Top the parfait with a standing row of three banana chips, then serve.

Nutrition Facts : Calories 862 calories, Fat 59 grams fat, SaturatedFat 29 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 61 grams sugar, Fiber 4 grams fiber, Protein 13 grams protein, Sodium 0.8 milligram of sodium

PEANUT BUTTER PARFAIT WITH CHERRY COMPOTE



Peanut butter parfait with cherry compote image

This light and sumptuous frozen dessert bar by Jason Atherton is technically tricky but worth it for the stunning finish

Provided by Jason Atherton

Categories     Dessert, Dinner

Time 55m

Number Of Ingredients 10

100g smooth peanut butter
2 tbsp Frangelico (hazelnut liqueur)
75ml double cream
250g caster sugar
4 eggs , 2 left whole and 2 separated
175g whipping cream , semi-whipped
500g cherry , stoned
100g granulated sugar
1 tbsp Armagnac or brandy
squeeze lemon juice

Steps:

  • Line a 1.2-litre loaf tin with cling film. Whisk together the peanut butter, liqueur and double cream to a smooth paste.
  • To make a sabayon, put 150g of the sugar, the whole eggs and egg yolks in a bowl set over a pan of simmering water. Whisk with an electric hand whisk for 5-7 mins or until the mixture is light and mousse-like, then remove from the heat and continue to whisk for 5 mins until cool. Set aside.
  • Put the remaining sugar in a small saucepan with 3 tbsp water, heat gently to dissolve, then boil for 2 mins until the temperature reaches 115C on a sugar thermometer. Meanwhile, in a large clean bowl, beat the egg whites to stiff peaks, stream in the sugar syrup and continue to beat until the egg white mixture is just stiff and shiny. (It is important that the sugar syrup goes into the egg white at the right temperature, so you may need an extra pair of hands for this.)
  • Fold the egg white mixture into the peanut butter mixture, then fold in the whipping cream and finally the sabayon. Pour into the tin and freeze for 6 hrs or until solid, or up to 2 weeks. Pour any leftover parfait into individual ramekins or dariole moulds and keep in the freezer.
  • To make the cherry compote, put the cherries in a large frying pan, add 100ml water, cook for 10 mins to soften, then add the sugar, Armagnac or brandy and lemon juice. Cook for a further 8-10 mins until syrupy, then allow to cool. Can be made up to 2 days ahead.
  • Take the parfait from the freezer 10 mins before you wish to serve, remove the cling film and cut into slices. Carefully place 1 slice of parfait on each of 6 dessert plates and serve with the cherry compote.

Nutrition Facts : Calories 731 calories, Fat 48 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 57 grams sugar, Fiber 2 grams fiber, Protein 13 grams protein, Sodium 0.4 milligram of sodium

PEANUT PARFAIT DESSERT



Peanut Parfait Dessert image

Make and share this Peanut Parfait Dessert recipe from Food.com.

Provided by Mirj2338

Categories     Dessert

Time 45m

Yield 16 serving(s)

Number Of Ingredients 16

4 ounces unsweetened chocolate (100 grams)
2/3 cup shortening
2 cups sugar
4 eggs
1 1/4 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1 (12 ounce) package chocolate chips
1 1/2 cups powdered sugar
3/4 cup peanut butter
1 (8 ounce) package cream cheese, softened
2 1/2 cups milk
1 (8 ounce) container frozen whipped topping, thawed
1 package vanilla instant pudding mix (6-serving size)
chopped peanuts, if desired (to garnish)
grated milk chocolate, if desired (to garnish)

Steps:

  • To make the base:.
  • Melt chocolate and shortening.
  • Stir in sugar with whisk until blended.
  • (Mixture will be dry).
  • Add eggs, beating well.
  • Stir in dry ingredients.
  • Finally, add the chocolate chips.
  • Spread in greased 13x9" pan.
  • Bake 25 minutes, or until set.
  • Don't overbake.
  • Cool completely.
  • To make the filling and assemble:.
  • In small bowl, combine powdered sugar and peanut butter until crumbly and set aside.
  • In a large bowl, beat cream cheese until smooth.
  • Add milk, whipped topping and pudding mix; beat 2 minutes or until well blended.
  • Pour half of cream cheese mixture over cooled brownie base and spread evenly.
  • Sprinkle with half of peanut butter mixture.
  • Repeat layers.
  • Top with chopped peanuts and grated milk chocolate, if desired.
  • Cover; refrigerate or freeze until serving time.

Nutrition Facts : Calories 621.5, Fat 36.1, SaturatedFat 17, Cholesterol 73.8, Sodium 326.1, Carbohydrate 72.9, Fiber 3.4, Sugar 58, Protein 9.9

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