Peanut Buster Dessert Food

CHOCOLATE PEANUT BUTTER DESSERT

Steps:

• Crush 8 cookies into fine crumbs; mix with butter. Press onto bottom of foil-lined 9x5-inch loaf pan.
• Beat next 4 ingredients in large bowl with mixer until blended. Whisk in 3 cups COOL WHIP.
• Spoon 1/2 cup cream cheese mixture into small bowl; stir in melted chocolate until blended. Spread half the remaining cream cheese mixture onto crust; top with chocolate mixture. Cover with remaining cream cheese mixture.
• Freeze 4 hours or until firm. Invert dessert onto plate. Remove foil, then re-invert dessert onto platter so crumb layer is on bottom. Coarsely break remaining cookies. Top dessert with remaining COOL WHIP and broken cookies.

BUSTER BAR DESSERT

Steps:

• Cookie Crust: Crush 1 pkg of Oreo cookies and mix in melted butter.
• Press into the bottom of a 9x13-inch pan.
• FREEZE.
• Ice Cream Layer: Cut square sized vanilla ice cream into equal strips.
• Layer ice cream on top of cookie crust.
• Press salted peanuts into ice cream (optional).
• FREEZE.
• Topping: For approximately 8 minutes, gently boil semi-sweet chocolate chips, powdered sugar, butter and evaporated milk together.
• After boiling, stir in 1 tsp vanilla.
• Let the chocolate cool and pour over ice cream layer.
• FREEZE.
• After chocolate layer is frozen, cut into squares to serve!
• (You may have to let it sit on the counter for a while to thaw slightly before cutting).

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.

LAYERED PEANUT BUTTER DESSERT DIP

Steps:

• Spread peanut butter onto 8-inch plate.
• Mix marshmallow creme and COOL WHIP until blended; spread over peanut butter.
• Top with remaining ingredients.

PAMPERED CHEF STYLE PEANUT BUSTER DESSERT PIZZA

Steps:

• Preheat oven to 350 degrees F.
• Prepare brownie mix according to package directions.
• Line a 15-inch round baking stone with a circle of parchment paper and spread brownie batter on top, leaving a 1 inch border around the edge (parchment is needed to keep batter from running off the stone- don't skip).
• Bake 20-25 minutes or until set, then remove from oven to cool completely.
• Mix together cream cheese, sugar, and peanut butter until creamy.
• Spread over cooled brownie crust, then sprinkle with nuts and chopped candy.
• Layer sliced bananas decoratively over the crust.
• Melt the semi-sweet chocolate and butter together in the microwave for about 1 1/2 minutes, then stir until smooth.
• Drizzle over pizza, slice into squares with a pizza cutter, and serve.

PEANUT BUSTER BAR DESSERT

Steps:

• Mix crushed cookies and melted butter-- pat into a 9x13 pan.
• Freeze for one hour.
• Spread ice cream evenly over crust, pour peanuts over the ice cream and using the back of a spoon press peanuts into ice cream.
• Freeze for one hour again.
• Place topping ingredients in a pan over medium heat.
• Stir till melted together, cook 8 minutes stirring constantly.
• Spread over ice cream filling-- freeze overnight.
• Let soften slightly before serving.

PEANUT BUSTER DESSERT

Steps:

• 1. Crush cookies and spread in a 9 X 13 pan, saving 1/4 cup of crumbs for the topping.
• 2. Melt chocolate chips and butter. Stir in eggs. Add powdered sugar and beat well.
• 3. Sprinkle 1/2 of peanuts over the crumb mixture. Pour chocolate mixture over peanuts. Pour the rest of the peanuts on top of the chocolate mixture.
• 4. Beat softened ice cream till soft enough to spread. Spread on top of chocolate mixture; add the rest of the crumbs and cover lightly with foil. Freeze until firm. Enjoy!

PEANUT CHOCOLATE PARFAIT DESSERT

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.