Peanut Butter Chocolate Parfait Food

PEANUT-BUTTER CHOCOLATE PARFAITS

Steps:

• In a medium bowl, whip 1 cup cream along with sugar until soft peaks form. Reserve.
• Place peanut butter and remaining 1/2 cup (unwhipped) cream in another medium bowl; whisk until smooth. Add reserved whipped cream; gently fold in with a rubber spatula until combined.
• Creating alternating layers, spoon Chocolate Pudding and whipped cream mixture into 6 serving glasses or dishes. Cover; chill at least 1 hour and up to 2 days. Crumble cookies over parfaits before serving.

PEANUT BUTTER CHOCOLATE PARFAITS

Steps:

• Sprinkle gelatin over cold water; let stand for 1 minute. Microwave on high for 20 seconds. Stir and let stand for 1 minute or until gelatin is completely dissolved., In a small heavy saucepan, heat the milk, sugar, peanut butter and butter until bubbles form around sides of pan. Whisk a small amount of hot mixture into the egg yolks. Return all to the pan, whisking constantly., Cook and stir over low heat until mixture is thickened and coats the back of a spoon. Stir in gelatin mixture and vanilla. Quickly transfer to a bowl; place in ice water and stir for 10 minutes or until cold and thickened., In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Fold half into peanut butter mixture., Spoon 1 tablespoon ice cream topping into each of six parfait glasses. Top with 1/4 cup peanut butter mixture. Repeat layers. Top with remaining whipped cream; sprinkle with peanuts and chocolate curls. Chill until serving.

CHOCOLATE PEANUT BUTTER PARFAITS

Steps:

• In a small bowl, combine peanut butter and 2 tablespoons milk. Fold in 1 cup whipped topping; set aside. In another small bowl, whisk remaining milk with the pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set., Spoon half of the pudding into six parfait glasses or dessert dishes. Layer with reserved peanut butter mixture and remaining pudding. Refrigerate for at least 1 hour. Refrigerate remaining whipped topping., Just before serving, garnish each parfait with 1 tablespoon whipped topping and 1-1/2 teaspoons peanuts.

PARFAITS

Steps:

• In a small bowl, beat cream cheese and peanut butter until smooth. Fold in 1/2 cup whipped topping; set aside. , In a small bowl, combine graham cracker crumbs and sugar. Stir in butter until coarse crumbs form. Press 1 tablespoon of crumb mixture into each of four parfait glasses. Spoon about 2 tablespoons peanut butter mixture over crumbs; sprinkle with 2 tablespoons chocolate chips. Repeat layers. Top with remaining whipped topping and chocolate chips.

CHOCOLATE PEANUT PARFAITS

Steps:

• Divide crushed wafers between two parfait glasses. In a small bowl, beat the milk, cream cheese, peanut butter, lemon juice and vanilla. Fold in whipped topping. Spoon over crushed wafers. Cover and refrigerate for at least 1 hour. Just before serving, drizzle with syrup and sprinkle with peanuts.

PEANUT-BUTTER CHOCOLATE PARFAIT

Steps:

• Make the Chocolate Cream: Place chocolate chips in a metal bowl. Heat cream in a small saucepan until it bubbles around edges. Pour cream over chips, let stand 5 minutes; stir until smooth. Refrigerate until chilled, about 10 minutes. Using an electric mixer or a whisk, whip the chocolate until smooth and fluffy.
• Make the Peanut-Butter Cream: In a medium bowl, whip cream to stiff peaks. Whisk in sugar. In a medium bowl, fold whipped cream into peanut butter.
• To assemble: Divide peanut-butter cream equally among four juice glasses; top each with chocolate cream and peanuts. Cover with plastic wrap. Chill until ready to serve.

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.

CHOCOLATE PEANUT BUTTER PARFAIT

Steps:

• Mix together crust ingredients until crumbly and press into 9x13 pan.
• Bake at 350° for 20 minutes, then cool completely.
• Combine peanut butter and cream cheese, add powdered sugar and mix well.
• Blend in Cool Whip and spread over cooled crust.
• Sprinkle chopped nuts on top (reserve some for topping).
• Mix together well pudding mix and cold milk and spread over layer 1.
• Spread Cool Whip over top and sprinkle with reserved peanuts.
• Chill overnight.

PEANUT BUTTER - CHOCOLATE PUDDING PARFAITS

Steps:

• Beat the peanut butter into the milk in a small bowl.
• Add the pudding mix.
• Beat on low speed of a hand mixer for 2 minutes.
• Fold in 1 cup of whipped topping.
• Divide half of pudding mix between 4 parfait glasses, top with banana slices and 1 tsp chocolate syrup.
• Repeat layers, ending with syrup.
• Divide remaining 1/2 cup whipped topping between glasses and top with 1/2 tsp more syrup each.
• Chill for about 30 minutes in the fridge.
• Top with chopped peanuts before serving, if desired.

CHOCOLATE PEANUT BUTTER PARFAITS

Steps:

• Mix 2 tablespoons milk into peanut butter in a small bowl.
• Stir in Cool Whip.
• Pour 2 cups milk into a large bowl.
• Add pudding mix.
• Beat with wire whisk 1 to 2 minutes.
• Spoon pudding and peanut butter mixture alternately into 6 parfait glasses.
• Refrigerate 1 hour or until ready to serve.
• Garnish with additional Cool Whip.

CHOCOLATE PEANUT BUTTER PARFAITS

Steps:

• In small bowl, combine peanut butter and 2 Tbs. skim milk. Fold in 1 Celsius whipped topping and set aside.
• In another small bowl, whisk remaining milk with pudding mix for 2 minutes. Let stand for 2 minutes until semi-soft. Spoon half of the pudding into six parfait glasses or dessert dishes. Layer with reserved peanut butter mixture, then remaining pudding.
• Refrigerate for at least 1 hour.
• Just before serving, garnish with remaining 6 Tbs. whipped topping (one for each parfait) and a 1 ½ tsp chopped peanuts.

CHOCOLATE BROWNIE PEANUT BUTTER PARFAITS

Steps:

• Have the yogurt slightly softened and the peanut butter at room temperature.
• Have 4-6 dessert bowls or parfait glasses ready.
• Using a large, shallow soup spoon, scrape off a shallow spoonful of the yogurt and spread it in the bottom of each bowl or parfait glass.
• Using a table knife, grab a gob of peanut butter and spread it around on top of the first chocolate layer in each bowl or parfait glass.
• Repeat until you have several layers of chocolate and peanut butter.
• Serve immediately.

JELL-O CHOCOLATE-PEANUT BUTTER PARFAITS

Steps:

• Beat pudding mix and 2 cups milk with whisk 2 min.; set aside. Gradually add remaining milk to peanut butter in medium bowl, stirring with whisk until blended. Stir in COOL WHIP.
• Spoon half the pudding evenly into 6 parfait glasses; top with layers of peanut butter mixture and remaining pudding.
• Refrigerate 30 min.

CHOCOLATE, BANANA AND PEANUT BUTTER PARFAIT

Steps:

• in a bowl, mix the yogurt, peanut butter and powdered sugar until smooth. slice your banana. mix the granola and chocolate chips together. you can also use m&m's for children. assemble in layers starting with bananas, then chocolate granola, then yogurt. top with chocolate granola. if you like, you can replace the chocolate chips with chocolate syrup. ENJOY!

CHOCOLATE PEANUT BUTTER ICE CREAM CONE, PIE OR PARFAIT

Steps:

• Chocolate cream: Place the chips in a bowl. Heat 3/4 cup cream in a small saucepan until edges bubble then pour over chips and let stand 5 minutes. Stir until smooth and refrigerate 10 minutes. Use a mixer or whisk whip the chocolate until fluffy.
• Peanut butter cream: In medium bowl, whip the rest of the cream into peaks. Add the sugar then fold the whipped cream into the peanut butter.
• Parfait: Divide ingredients into four juice glasses and top with chocolate cream and the chopped peanuts. Cover with plastic wrap and chill until you serve.
• Ice cream: Freeze a batch of the peanut butter and the chocolate creams. Swirl together in a bowl and then scoop into cones. Roll in the peanuts.
• Layer a 8 or 9 inch graham cracker crust with the creams. Refrigerate or freeze until firm and sprinkle with coconut or grated chocolate.