Frozen Peanut Butter Dessert Food

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 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.

FROZEN PEANUT BUTTER TREATS

Steps:

• Mix cool whip and peanut butter together until well blended and smooth.
• Drop into a 12 cup muffin tin lined with foil liners.
• Drizzle chocolate sauce on top of each cup with 1 teaspoons of chocolate sauce.
• Best served cold, so chill in freezer for 30 minutes.

FROZEN PEANUT PARFAIT PIES

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.

MARBLE PEANUT BUTTER FROZEN CHOCOLATE DESSERT

Steps:

• Heat oven to 350°F.
• In small bowl, beat brown sugar, 1/2 cup peanut butter, and the butter until light and fluffy. Beat in flour until crumbly. Sprinkle crumb mixture into ungreased 13 x 9-inch glass baking dish. Reserve half of crumb mixture (about 1 cup) for topping. Lightly press remaining crumb mixture into bottom of baking dish. Bake 10 to 15 minutes or until golden brown.
• In small bowl, beat cream cheese, sugar, 1/2 cup peanut butter, and vanilla until smooth and creamy. Add 1 egg at a time, beating well after each. Fold in whipped cream. Pour over crumb mixture in baking dish.
• In 1 quart saucepan, melt chocolate chips over low heat, stirring frequently, until melted and smooth. Drizzle chocolate over cream cheese mixture. With table knife, gently cut through both mixtures to marble. Sprinkle with reserved crumb mixture; press in slightly. Freeze at least 2 hours or until serving time. Let sit at room temperature 15 minutes before serving. Cut into squares.

FROZEN CHOCOLATE-PEANUT BUTTER DECADENCE

Steps:

• For peanut butter mousse:
• Whisk sugar, 1/2 cup cream, and yolks in medium saucepan to blend. Place over medium heat and stir until sugar dissolves and sauce thickens and reaches temperature of 180°F, scraping down sides of pan occasionally, about 6 minutes (do not boil). Transfer to medium bowl. Refrigerate brown sugar mixture until cold and very thick, stirring occasionally, at least 3 hours and up to 1 day.
• Line 7 1/2x3 1/2x2 1/4-inch loaf pan with plastic wrap, leaving overhang. Using electric mixer, beat butter in large bowl until fluffy. Add peanut butter; beat until smooth. Beat in brown sugar mixture in 3 additions. Beat remaining 1/2 cup cream in medium bowl until peaks form. Fold whipped cream into peanut butter mixture in 2 additions. Transfer mousse to prepared pan. Refrigerate while preparing glaze.
• For glaze and sauce:
• Bring cream, butter, and corn syrup to simmer in heavy medium saucepan, stirring often. Remove from heat. Add chocolate; whisk until melted and smooth. Transfer 1/3 cup glaze to small bowl and cool to room temperature; spread over mousse in pan. Cover loaf pan and freeze mousse overnight. Cover and chill remaining glaze.
• Place rack on rimmed baking sheet. Turn mousse out onto rack, chocolate side down. Peel off plastic wrap. Transfer 1 1/3 cups glaze to small saucepan. Stir over low heat just until warm and pourable but not hot. Gradually pour glaze over mousse, spreading to cover evenly and using any glaze that drips onto baking sheet if needed. Press chopped peanuts onto top of mousse. Transfer to platter and freeze until glaze is frozen, about 30 minutes.
• (Can be made 2 days ahead. Cover loosely when frozen solid and return to freezer.)
• Rewarm remaining glaze to use as sauce. Dip large knife into hot water to warm blade. Cut mousse crosswise into thin slices, rewarming and wiping blade dry before cutting each slice. Place mousse on plates. Spoon some sauce alongside and serve.