Peanutbutter Pudding Dessert Recipes

PEANUT BUTTER PUDDING DESSERT

Peanut Butter Pudding Dessert image

Here's a fun layered dessert that will appeal to all ages. If you want it even nuttier, you can use chunky peanut butter, and if you're not a fan of cashews, substitute your favorite nut. This peanut butter lasagna is one of my favorite pudding desserts. -Barbara Schindler, Napoleon, Ohio

Provided by Taste of Home

Categories Desserts

Time 50m

Yield 16 servings.

Number Of Ingredients 11

Ingredients

1 cup all-purpose flour
1/2 cup cold butter, cubed
1-1/2 cups chopped cashews, divided
1 package (8 ounces) cream cheese, softened
1/3 cup creamy peanut butter
1 cup confectioners' sugar
1 carton (12 ounces) frozen whipped topping, thawed, divided
2-2/3 cups cold 2% milk
1 package (3.9 ounces) instant chocolate pudding mix
1 package (3.4 ounces) instant vanilla pudding mix
1 milk chocolate candy bar (1.55 ounces), coarsely chopped

Steps:

Place flour and butter in a food processor; cover and process until mixture resembles coarse crumbs. Add 1 cup cashews; pulse a few times until combined. , Press into a greased 13x9-in. baking dish. Bake at 350° for 25-28 minutes or until golden brown. Cool completely on a wire rack. , In a small bowl, beat the cream cheese, peanut butter and confectioners' sugar until smooth. Fold in 1 cup whipped topping. Spoon over crust. , In another bowl, whisk milk and both pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Spread over cream cheese layer. Top with remaining whipped topping. Sprinkle with chopped candy bar and remaining cashews. Cover and refrigerate for at least 1 hour before serving.

Nutrition Facts : Calories 406 calories, Fat 25g fat (13g saturated fat), Cholesterol 33mg cholesterol, Sodium 288mg sodium, Carbohydrate 40g carbohydrate (25g sugars, Fiber 1g fiber), Protein 7g protein.

CHOCOLATE PEANUT BUTTER PUDDING PIE

Chocolate Peanut Butter Pudding Pie image

[DRAFT]

Provided by Food Network Kitchen

Categories dessert

Time 4h30m

Yield 6 to 8 servings

Number Of Ingredients 11

Ingredients

1/2 cup granulated sugar
3 large egg yolks, beaten
2 tablespoons cornstarch
1/8 teaspoon kosher salt
3 cups whole milk
1 cup smooth natural peanut butter
One 9-inch prepared chocolate graham cracker crust
1 cup heavy cream
2 tablespoons confectioners' sugar
2 tablespoons chopped roasted peanuts, for garnish
2 tablespoons mini chocolate chips, for garnish

Steps:

Whisk together the granulated sugar, egg yolks, cornstarch, salt and 1/3 cup of the milk in a large bowl.
Heat the remaining 2 2/3 cups milk in a large saucepan over medium heat until hot but not boiling. Whisk half of the hot milk into the egg mixture until smooth, and then gradually whisk the egg mixture into the saucepan with the remaining milk. Bring to a boil, whisking constantly, and cook, continuing to whisk, until the mixture thickens, 6 to 8 minutes. Remove from the heat and whisk in the peanut butter until melted. Transfer to a bowl and let cool slightly, stirring a few times to prevent a skin from forming. Pour the filling into the crust, smoothing it out so that it reaches the edges of the pie crust. Press plastic wrap directly onto the surface and chill until set, at least 4 hours.
When ready to serve, whip the cream and confectioners' sugar in a large mixing bowl with a hand mixer until medium/stiff peaks form.
To assemble, top the pie with the whipped cream and garnish with the peanuts and chocolate chips.

PEANUT BUTTER PUDDING

Peanut Butter Pudding image

Make and share this Peanut Butter Pudding recipe from Food.com.

Provided by Tonkcats

Categories Dessert

Time 12m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1/3 cup sugar
1/4 teaspoon salt
1/3 cup cornstarch
2 3/4 cups milk
1 cup peanut butter
2 teaspoons vanilla

Steps:

Peanut Butter Pudding: Mix sugar, cornstarch and salt. Gradually add milk and cook over medium heat until thick and bubbling.
Stir constantly.
Remove from heat, add 1 cup peanut butter and 2 teaspoons vanilla.
Cool; times do not include refrigeration time.

REESE'S PEANUT BUTTER CUP-CHOCOLATE DESSERT (NO-BAKE)

Reese's Peanut Butter Cup-Chocolate Dessert (No-Bake) image

Plan ahead this dessert needs to be chilled for about 4 hours before serving, cooking time is chilling time -- for easier slicing chill or partially freeze the peanut butter cups firstly, feel free to use Reese's Caramel Peanut Butter Cups :)

Provided by Kittencalrecipezazz

Categories Dessert

Time 29m

Yield 12 serving(s)

Number Of Ingredients 9

Ingredients

16 Oreo cookies (use regular size cookies)
2 tablespoons butter or 2 tablespoons margarine, melted
1 (8 ounce) package cream cheese, softened
1/2 cup smooth reese's peanut butter (can use a different brand of peanut butter)
1 1/2 cups confectioners' sugar, divided
1 (16 ounce) container cool whip frozen whipped topping, thawed and divided
12 Reese's Peanut Butter cups, chopped (can use more or less)
1 cup cold half-and-half cream (can use milk)
1 (4 ounce) package chocolate fudge instant pudding mix

Steps:

Prepare a 9-inch pan.
Coarsely chop all of the peanut butter cups; set aside.
For the crust; finely crush 16 Oreo cookies in a processor; toss with melted butter or margarine.
Press into the bottom of the pan; place in refrigerator while preparing the filling.
In a mixing bowl beat cream cheese with peanut butter until smooth.
Add in 1 cup confectioners sugar and beat until combined and smooth.
Fold in HALF of the thawed Cool Whip topping.
Spread over the crust.
Sprinkle with half of the chopped peanut butter cups.
In another bowl beat half and half cream or milk with chocolate pudding mix and remaining 1/2 cup confectioners sugar on low speed of an electric mix until combined and smooth, then fold in remaining Cool Whip topping.
Spread over the chopped peanut butter cups.
Sprinkle the remaining chopped peanut butter cups over the top.
Cover and chill a minimum of 4 or more hours.

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