PEANUT BUTTER PUDDING DESSERT
Here's a fun layered dessert that will appeal to all ages. If you want it even nuttier, you can use chunky peanut butter, and if you're not a fan of cashews, substitute your favorite nut. This peanut butter lasagna is one of my favorite pudding desserts. -Barbara Schindler, Napoleon, Ohio
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 16 servings.
Number Of Ingredients 11
Steps:
- Place flour and butter in a food processor; cover and process until mixture resembles coarse crumbs. Add 1 cup cashews; pulse a few times until combined. , Press into a greased 13x9-in. baking dish. Bake at 350° for 25-28 minutes or until golden brown. Cool completely on a wire rack. , In a small bowl, beat the cream cheese, peanut butter and confectioners' sugar until smooth. Fold in 1 cup whipped topping. Spoon over crust. , In another bowl, whisk milk and both pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Spread over cream cheese layer. Top with remaining whipped topping. Sprinkle with chopped candy bar and remaining cashews. Cover and refrigerate for at least 1 hour before serving.
Nutrition Facts : Calories 406 calories, Fat 25g fat (13g saturated fat), Cholesterol 33mg cholesterol, Sodium 288mg sodium, Carbohydrate 40g carbohydrate (25g sugars, Fiber 1g fiber), Protein 7g protein.
PEANUT BUTTER PUDDING DESSERT
I found this is an old TOH. I am always collecting Peanut Butter recipes for my friend Mindy. You will need to add extra time for chilling.
Provided by JLBurnell
Categories Frozen Desserts
Time 50m
Yield 12-16 serving(s)
Number Of Ingredients 11
Steps:
- Place flour and butter in a food processor; cover and process until mixture resembles coarse crumbs. Add 1 cup cashews; pulse a few times until combined.
- Press into a greased 13-in. x 9-in. x 2-in. baking dish. Bake at 350° for 25-28 minutes or until golden brown. Cool completely on a wire rack.
- In a small mixing bowl, beat the cream cheese, peanut butter and confectioners' sugar until smooth. Fold in 1 cup whipped topping. Spoon over crust.
- In another bowl, whisk milk and both pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Spread over cream cheese layer. Top with remaining whipped topping. Sprinkle with chopped candy bar and remaining cashews.
- Cover and refrigerate for at least 1 hour before serving.
Nutrition Facts : Calories 564, Fat 36.5, SaturatedFat 19.4, Cholesterol 49.6, Sodium 543.8, Carbohydrate 52.8, Fiber 1.7, Sugar 32.5, Protein 9.7
PEANUT BUTTER PUDDING
"For a creamy, comforting dessert, this smooth pudding can't be beat," assures Edna Hoffman of Hebron, Indiana.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a saucepan, combine sugar, cornstarch and salt. Gradually stir in milk and cream; bring to a boil over medium heat. Cook and stir for 2 minutes. Remove from the heat; stir in peanut butter and vanilla until smooth. Pour into serving dishes; refrigerate. Garnish with whipped cream if desired.
Nutrition Facts : Calories 364 calories, Fat 22g fat (7g saturated fat), Cholesterol 27mg cholesterol, Sodium 357mg sodium, Carbohydrate 31g carbohydrate (24g sugars, Fiber 2g fiber), Protein 12g protein.
PEANUT BUTTER PUDDING
There are a few recipes for peanut butter pudding posted but none like this one. I liked it because it doesn't use eggs or instant pudding mixes. Haven't tried, but posted for safe-keeping. Courtesy of La Lechera sweetened condensed milk, 50% less sugar. Cooking time is the time it takes for the pudding to cool.
Provided by Mami J
Categories Dessert
Time 16m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- In a medium saucepan, combine water with the condensed and evaporated milks, and the peanut butter. Bring to a boil over low heat, mixing constantly with a wire whisk. When mixture boils, add the dissolved cornstarch, and cook for 2 minutes or until it comes to a boil again, whisking constantly. Remove from heat and let cool slightly. Divide among 8 custard cups and let cool. Sprinkle with peanuts and garnish with raspberries or strawberries, if desired. Refrigerate when cool.
Nutrition Facts : Calories 447, Fat 26, SaturatedFat 8.4, Cholesterol 29.2, Sodium 259.1, Carbohydrate 42, Fiber 2.4, Sugar 30.1, Protein 16.1
PEANUT BUTTER LOVER'S PEANUT BUTTER PUDDING
Excellent for peanut butter lovers! Can be served with whipped topping and/or nuts.
Provided by libby
Categories Desserts Custards and Pudding Recipes
Time 50m
Yield 4
Number Of Ingredients 7
Steps:
- Stir sugar, cornstarch, and salt together in a saucepan. Stream milk and half-and-half into the saucepan while stirring to dissolve the sugar mixture.
- Bring the mixture to a boil, reduce heat to medium, and cook, stirring continually, for 2 minutes. Remove saucepan from heat; stir peanut butter and vanilla extract into the milk mixture until smooth.
- Divide the mixture into 4 small serving dishes and refrigerate until firm, at least 30 minutes.
Nutrition Facts : Calories 353.8 calories, Carbohydrate 31.4 g, Cholesterol 18.5 mg, Fat 21.5 g, Fiber 2 g, Protein 12 g, SaturatedFat 6.7 g, Sodium 343.7 mg, Sugar 24.1 g
MILE-HIGH PEANUT BUTTER PIE
Enjoy this tasty peanut butter pie made with chocolate pudding, vanilla wafers and COOL WHIP. Mile-High Peanut Butter Pie takes only 20 minutes to prep.
Provided by My Food and Family
Categories Home
Time 3h45m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Heat oven to 375ºF.
- Combine wafer crumbs and butter; press onto bottom and up side of 9-inch pie plate. Bake 10 min.; cool.
- Beat chocolate pudding mix and 1 cup milk with whisk 2 min. (Pudding will be thick.) Spread onto bottom of crust. Gradually add remaining milk to cream cheese in large bowl, beating constantly with mixer until well blended. Add dry vanilla pudding mix; beat 2 min.
- Reserve 1 Tbsp. peanut butter. Add remaining peanut butter to vanilla pudding mixture; beat until blended. Gently stir in 1 cup COOL WHIP. Spread over chocolate pudding layer to within 1 inch of edge. Top with remaining COOL WHIP.
- Refrigerate 3 hours. When ready to serve, microwave remaining peanut butter in microwaveable bowl on HIGH 15 sec. or until melted when stirred. Melt chocolate as directed on package. Drizzle peanut butter, then chocolate over pie.
Nutrition Facts : Calories 300, Fat 18 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 25 mg, Sodium 420 mg, Carbohydrate 0 g, Fiber 0.7872 g, Sugar 0 g, Protein 5 g
PEANUT BUTTER PUDDING CAKE
Make and share this Peanut Butter Pudding Cake recipe from Food.com.
Provided by Theresa Thunderbird
Categories Dessert
Time 1h
Yield 1 Cake
Number Of Ingredients 9
Steps:
- Mix flour, 3/4 cup brown sugar, baking powder and salt.
- Add milk, peanut butter, oil and vanilla.
- Mix on medium speed 3 minutes.
- Spread into greased 8 x 8 inch baking pan.
- Sprinkle remaning 1/2 cup brown sugar over top.
- Carefully pour hot water over the top.
- (Do not stir).
- Bake at 350 for 45 minutes.
Nutrition Facts : Calories 2333.1, Fat 75.8, SaturatedFat 13.4, Cholesterol 17.1, Sodium 4808.9, Carbohydrate 390, Fiber 10.3, Sugar 272.7, Protein 37.6
PEANUTBUTTER PUDDING DESSERT
I got this delicious recipe from a friend, which she got it from Taste of Home. It is always a crowd pleaser..I just took it to a Church dinner, and wasn't one piece left.I had to make two of them...it's so yummy
Provided by Cassie *
Categories Puddings
Time 1h
Number Of Ingredients 11
Steps:
- 1. Place flour and butter in a food processor; cover and process until mixture resembles coarse crumbs. Add 1 cup cashews; pulse a few times until combined.
- 2. Press into a greased 13-in. x 9-in. baking dish. Bake at 350° for 20-25 minutes or until golden brown. Cool completely on a wire rack.
- 3. In a small bowl, beat the cream cheese, peanut butter and confectioners' sugar until smooth. Fold in 1 cup whipped topping. Spoon over crust.
- 4. In another bowl, whisk milk and both pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Spread over cream cheese layer. Top with remaining whipped topping. Sprinkle with chopped candy bar and remaining cashews. Cover and refrigerate for at least 1 hour before serving. Yield: 12-16 servings.
- 5. Just a few tips..I use the giant Hersheys milk choc bar, and cut it into 1/2 in strips, then cut into chunks, and leave the cashews for on top a bit chunky..I think it looks better than tiny pieces..I also use a 16 0z cool whip, as I think it needs a little extra on top..
PEANUT BUTTER PUDDING
Make and share this Peanut Butter Pudding recipe from Food.com.
Provided by Tonkcats
Categories Dessert
Time 12m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Peanut Butter Pudding: Mix sugar, cornstarch and salt. Gradually add milk and cook over medium heat until thick and bubbling.
- Stir constantly.
- Remove from heat, add 1 cup peanut butter and 2 teaspoons vanilla.
- Cool; times do not include refrigeration time.
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