Frozen Whipped Peanut Butter Cups Food

FROZEN PEANUT BUTTER PIE

Steps:

• Mix cookie crumbs and butter; press onto bottom and up side of 9-inch pie plate.
• Beat next 4 ingredients in medium bowl with mixer until well blended. Stir in 1-1/2 cups COOL WHIP; spoon into crust.
• Freeze 4 hours or until firm. Remove from freezer 30 min. before serving. Let stand at room temperature to soften slightly. Top with remaining COOL WHIP.

SKINNY FROZEN PEANUT BUTTER WHIPS

Steps:

• Fold together the peanut butter and 1/2 c. Fat Free whipped topping. Add the remaining Cool Whip in two seperate portions, folding well after each addition.
• Scoop or pipe the mixture using a resealable bag with a small slit, into mini muffin liners.
• Set them in a cake pan to freeze for an hour and them pop them in a resealable bag to store in the freezer for up to 2 months.

FROZEN PEANUT BUTTER CUPS

Steps:

• Have 2 mini-muffin pans, a can of non-stick spray, a pastry brush, and a package of paper/foil candy cups out and ready; clear some space in the freezer.
• Slowly melt the chocolate in a double boiler over hot water or in a microwave set on high for 2 minutes, stirring halfway through the heating time to smooth it out. Dot a bit of chocolate in the center of each muffin cup and press a candy wrapper in the molds so it sticks in place. Lightly spray the insides of the wrappers with a little non-stick cooking spray. Brush about a tablespoon of the melted chocolate into the paper liners, pulling it up the insides of the wrapper so it's all coated. Stick the chocolate cups in the freezer to harden while making the peanut butter filling. Keep the remaining melted chocolate warm so it stays smooth; we'll need it again in a few minutes.
• Combine the peanut butter, warm water, and honey in a mixing bowl, blend with a whisk until smooth and thinned out a bit. Using a rubber spatula, fold the whipped cream into the peanut butter mixture to make a light mousse - don't overdo it, it's ok if there are streaks of cream in the filling. Spoon the peanut butter mousse into a pastry bag filled with a large plain tip. Take the chocolate cups out; they should be pretty solid by now, and pipe the peanut butter mousse into the centers, leaving room for a cap of chocolate. Freeze again for a few minutes just so the mousse sets up a bit.
• Spoon more melted chocolate on top to cover the peanut butter and fill the cup to the top; spreading evenly with a knife so it's smooth and level. Sprinkle a little chopped peanuts on top and stick the peanut butter cups in the freezer to set up for 15 to 20 minutes. Invert the muffin pans on a cutting board to pop out the peanut butter cups.

AMAZING OREO DESSERT

Steps:

• Crush 18 cookies; mix with butter; press into bottom of an ungreased 9x9 dish.
• Beat cream cheese, peanut butter and 1 cup powdered sugar until creamy.
• Stir in half the whipped topping; spread over crust.
• Sprinkle with the chopped peanut butter cups.
• In second bowl, beat milk, pudding mix and the rest of the powdered sugar on low for 2 minutes.
• Fold in remaining whipped topping.
• Spread over the peanut butter cups.
• Crush the 4 remaining Oreos; sprinkle on top.
• Cover and refrigerate for 4 hours.

FLUFFY FROZEN PEANUT BUTTER PIE

Steps:

• Whip cream cheese at low speed until soft and fluffy.
• Beat in sugar and peanut butter at medium speed.
• Slowly beat in milk.
• Fold topping into mixture.
• Fold into pie shell and sprinkle with chopped nuts.
• Freeze until just firm.
• Cut into wedges and serve.

EASY FROZEN PEANUT BUTTER & CHOCOLATE DESSERT BARS

Steps:

• Crush cookies by processing until very fine in a food processor or Ninja (Ninja is better). If you don't have these appliances, place cookies in a plastic zipper-seal bag and use a rolling pin to crush. It will take about 30 cookies to make 3 cups of crumbs.
• Place crumbs in a bowl and drizzle melted butter over them. Mix until all cookies are coated with butter.
• Place crumbs in a 11 x 7-inch rectangular pan (you can use 9 x 9-inch--freezing time will be extended though. I used 11 x 7). Distribute crumbs evenly in the pan and press down to form a crust. Set aside.
• In a large bowl, with electric mixer, beat the peanut butter and the heavy cream until well blended. Add the whipped topping and beat until very well blended.
• Turn peanut butter mixture into pan with crumbs. Even out the mixture across the pan.
• Place in freezer and allow to freeze at least 4 hours, preferably overnight. The smaller pan would require 5-6 hours freezing.
• Remove from freezer and allow dessert to sit for 10 minutes. Cut into squares. Top with additional whipped topping, chopped peanut & caramel candy bars and chocolate ganache if desired. For the ganache, microwave 1/2 cup chocolate chips and 2 tbs heavy cream for 30 seconds. Stir until no lumps remain. For thinner ganache, add a bit more cream.
• Serves 12

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.

WW FROZEN PEANUT BUTTER CUPS

Steps:

• Combine Cool Whip and peanut butter.
• Line mini muffin pan with 24 mini cupcake liners and spoon in mixture.
• Top with a drizzle of syrup and freeze
• That's it!

PEANUT BUTTER ICE CREAM PIE

Steps:

• Working quickly, blend the 1/2 gallon softened vanilla ice cream with the peanut butter, mix well.
• Stir in the Cool Whip until well blended.
• Quickly divide between the two pie crusts, sprinkle with chopped peanut butter cups, and freeze for 3 to 4 hours until frozen solid.
• Take out about 10 minutes before serving for easier slicing. Enjoy!

FROSTY CHOCOLATE-PEANUT BUTTER MINI PIES

Steps:

• Microwave chopped chocolate and 1 cup COOL WHIP in microwaveable bowl on HIGH 30 sec. to 1 min. or until chocolate is completely melted and mixture is well blended when stirred. Cool.
• Meanwhile, gradually add milk to 1/4 cup peanut butter in medium bowl, beating constantly with mixer until well blended. Add dry pudding mix; beat 2 min. Gently stir in remaining COOL WHIP.
• Place 1 cookie in each of 12 paper-lined muffin cups; top with pudding mixture, then melted chocolate mixture.
• Microwave remaining peanut butter in microwaveable bowl 30 to 40 sec. or until melted; drizzle over desserts. Sprinkle with nuts.
• Freeze 4 hours or until firm.

NO-BAKE CREAM CHEESE PEANUT BUTTER PIE WITH CHOCOLATE WHIPPED CREAM

Steps:

• First Step:First combine the ingredients for the pretzel crust. In a food processor pulse ther pretzel until they are finely ground. Then add the pretzel crumbs to a large mixing bowl together with the brown sugar and melted butter. Second Step:Press the pretzel mixture into the bottom and up the sides of a 9-inch pie dish. Cover and refrigerate while you make the peanut butter filling. Third Step:For the filling combine the cream cheese, smooth peanut butter and brown sugar in a mixing bowl. Beat with a hand mixer until smooth and creamy. Fold in the whipped cream and spoon the filling into the refrigerated pie crust. Cover again and return to the refrigerator. Fourth Step:Now make the chocolate whipped cream; melt the roughly chopped dark chocolate and whipping cream on a double boiler over medium low heat. Whisk until the chocolate has melted completely. Cover and refrigerate the whipped topping for at least 2 hours. Once cooled, beat the mixture with a mixer until thick and spreadable. Don't overmix as it will separate the whipped cream. Fifth Step:Cover the pie with the chocolate whipped cream. Garnish with the optional chocolate shavings. Sixth Step:You can serve the pie right away or refrigerate for another 2 hours or so. Enjoy!

FROZEN WHIPPED PEANUT BUTTER CUPS

Steps:

• Combine Cool Whip and peanut butter.
• Melt Chocolate slowly,on low heat stirring constantly until melted. Be careful not to burn.
• Coat cupcake liners with 2/3 of chocolate and place in cupcake tin.
• Freeze for two minutes so chocolate is hardened.
• Spoon in peanut butter mixture.
• Top cups with remaining chocolate.
• Freeze.
• Optional: Remove chocolate from recipe and serve without chocolate coating.

PEANUT BUTTER PIE

Steps:

• Mix cream cheese, peanut butter, and confectioners' sugar together until smooth. Fold in 1/2 of the whipped topping, then spoon the mixture into graham cracker crust.
• Spread remaining whipped topping over the peanut butter mixture and garnish with peanut butter cups. Chill for at least 2 hours or overnight before serving.