Raspberry Vanilla Pudding Pie With Peanut Butter Crust Food

NO BAKE PEANUT BUTTER PUDDING PIE

Steps:

• In a small bowl, crumble together the peanut butter and powdered sugar.
• Sprinkle 3/4 of the peanut butter mixture on the bottom of the baked pie shell. Save the rest to garnish the top of the pie.
• In a small bowl, mix one small package of vanilla instant pudding with the two cups of milk. Whisk until smooth.
• Pour the pudding over the crumbled peanut butter mixture in the pie shell. Allow the pudding to set for 5 minutes.
• Spread the whipped topping over the pudding and then sprinkle the remaining peanut butter crumbs on top.
• Cover loosely and store the pie in the refrigerator.

PEANUT BUTTER PUDDING PIE

Steps:

• In a saucepan, whisk the milk and pudding mix. Cook and stir over medium heat until mixture comes to a boil. Reduce heat; stir in the peanut butter chips until melted. Pour into the crust. Cover and refrigerate for 3-4 hours or until set., Spread whipped topping over pie. In a microwave-safe bow, melt chocolate chips and shortening. cool for 5 minutes. Drizzle over topping. Refrigerate until serving.

VANILLA PUDDING RASPBERRY NAPOLEON

Steps:

• In a small bowl, gently stir together the honey, fruit spread and 1/2 teaspoon vanilla. Add the raspberries and toss to coat.
• In a medium bowl, mix together the pudding and the remaining 1/2 teaspoon vanilla extract.
• To assemble, place a wafer cookie onto a plate. Place with 1 heaping tablespoon pudding and 1 heaping tablespoon raspberries and top with a second wafer cookie. Top with another heaping tablespoon pudding, another heaping tablespoon raspberries and a third wafer cookie. Top with a small dollop of the pudding and garnish with a reserved raspberry. Repeat with remaining ingredients.

DREAMY CREAMY PEANUT BUTTER PIE

Steps:

• Combine cookie crumbs and butter; press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 350° for 6-8 minutes or until crust is lightly browned. Cool on a wire rack., In a small bowl, whisk milk and pudding mix for 2 minutes (mixture will be thick). In a large bowl, beat the peanut butter, cream cheese and condensed milk until smooth; stir in pudding. Set aside., Gently spread ice cream topping into crust. In a large bowl, beat cream until it begins to thicken. Add sugar; beat until stiff peaks form. Fold 1-1/2 cups into pudding mixture; pour into crust. Spread remaining whipped cream over top; garnish with chocolate curls. Refrigerate until serving.

BAKED RASPBERRY VANILLA PUDDING

Steps:

• Preheat oven to 375 degrees, lightly butter 9 inch pie plate or 1 qt shallow baking dish.
• Spread raspberries and their syrup evenly over bottom of the dish.
• Blend eggs, milk, cream, flour, 1/4 cup sugar, and vanilla together.
• Pour over fruit; sprinkle remaining 1 T sugar over top.
• Bake 20-25 minutes until set and golden around the edges.