No Bake Dessert With Chocolate Gingersnap And Peanut Butter Filled Delightfulls Food

"BLONDIE" BARS WITH PEANUT BUTTER FILLED DELIGHTFULLS

Steps:

• PREHEAT oven to 350°F. Grease 13 x 9-inch baking pan. COMBINE flour, baking powder and salt in small bowl. Beat brown sugar and butter in large bowl until creamy. Beat in eggs and vanilla extract. Gradually beat in flour mixture. Stir in DelightFulls morsels. Spread into prepared pan. BAKE for 25 minutes or until top is golden brown. Cool completely in pan on wire rack. Cut into bars. Store in an airtight container. Variation: Substitute NESTLÉ® TOLL HOUSE® DelightFulls™ Caramel Filled Morsels for the Peanut Butter Filled Morsels.

NO-BAKE CHOCOLATE-PEANUT BUTTER DESSERT

Steps:

• Combine 1-1/2 cups cookie crumbs and butter; press onto bottom of 9-inch square pan. Refrigerate 15 min.
• Meanwhile, beat peanut butter, dry vanilla pudding mix and 1-1/2 cups milk in medium bowl with mixer until blended.
• Beat chocolate pudding mix and remaining milk in separate medium bowl with mixer 2 min. Blend in melted chocolate; spread over crust.
• Reserve 1 Tbsp. of the remaining cookie crumbs for topping; sprinkle remaining crumbs over chocolate layer. Cover with marshmallows, then spread with peanut butter mixture.
• Refrigerate 3 hours. Top with COOL WHIP just before serving; sprinkle with reserved cookie crumbs.

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

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.

CHOCOLATE PEANUT BUTTER NO-BAKE CAKE

Steps:

• Add milk to peanut butter in medium bowl, beating with wire whisk until well blended. Add dry pudding mix. Beat 2 min. or until well blended. Stir in the whipped topping.
• Reserve 5 of the wafers for later use. Spread about 1 tsp. of the pudding mixture onto each of the remaining 50 wafers. Stack wafers together, standing them on edge around outer edge of round serving platter to form a ring. Spread with the remaining pudding mixture. Refrigerate 6 hours or overnight.
• Crush remaining 5 wafers; sprinkle over dessert. Make chocolate curls. Top with the chocolate curls. Fill center of ring with strawberries. Store leftover dessert in refrigerator.