BANANA-PEANUT BUTTER CREAM TART
Peanut butter and bananas are together again, this time in a dreamy cream pie.
Provided by Pillsbury Kitchens
Categories Dessert
Time 1h55m
Yield 8
Number Of Ingredients 9
Steps:
- Heat oven to 450°F. Unroll pie crust; place in ungreased 9- or 9 1/2-inch tart pan with removable bottom. Press crust firmly against bottom and side of pan; fold excess crust over and gently press into side of pan to make double thickness. Prick bottom of crust with fork several times. Bake 9 to 11 minutes or until golden brown. Cool completely, about 25 minutes.
- In medium bowl, beat butter, cream cheese, peanut butter and vanilla with electric mixer on medium speed until well blended. Gradually add powdered sugar, beating until smooth and creamy. Spread peanut butter filling in tart shell, building up side 1 inch and leaving shallow indentation in center of filling. Fill indentation with bananas; gently press into filling.
- In small bowl, beat whipping cream on high speed until soft peaks form (do not overbeat). Spread whipped cream over filling and bananas. Sprinkle peanuts around edge of tart. Refrigerate 1 hour or until chilled. Store covered in refrigerator.
Nutrition Facts : Calories 550, Carbohydrate 52 g, Cholesterol 70 mg, Fat 6, Fiber 2 g, Protein 5 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 35 g, TransFat 1 g
PEANUT BUTTER BANANA PUDDING TART RECIPE
Peanut Butter Banana Pudding Tart will make the peanut butter and banana lover in your house truly happy. Decadent, creamy, and totally...
Provided by Sarah Grossett
Categories Desserts
Time 20m
Number Of Ingredients 10
Steps:
- For the Cookie Crust: In a food processor, pulse cookies into crumbs. You can also use a rolling pin to smash them if you don't have access to a food processor. In a large bowl, combine cookie crumbs, sugar, and melted butter. Press into the bottom of a tart pan. Bake at 350°F degrees for 5-6 minutes. Cool completely. For the Peanut Butter Pudding Layer: Fill the bottom of the crust with the banana slices. In a medium bowl, combine vanilla pudding mix, milk, and peanut butter. Whisk until smooth. Carefully spread over the banana slices. For the Banana Pudding Layer: In a medium bowl, combine banana cream pudding mix and milk. Whisk until smooth. Carefully spread of the peanut butter layer. For the Peanut Butter Drizzle: In a small bowl, melt the peanut butter chips in the microwave. Stir until smooth, and drizzle over the banana pudding layer. To Serve: Chill in the refrigerator. Cut and serve! DEVOUR!
Nutrition Facts : Calories 632 calories, Fat 34 g, Carbohydrate 66 g, Fiber 1 g, Protein 16 g, SaturatedFat 11 g, Sodium 457 mg, Sugar 43 g
PEANUT BUTTER BANANA TART
This is sinful! Three of my favorite food groups--peanut butter, chocolate and bananas team together in this wonderful dessert. Don't look at the nutritional information and for once have a good time! The recipe is from Wilton Industries, Inc.
Provided by PaulaG
Categories Tarts
Time 4h20m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees.
- Mix the graham cracker crumbs and melted butter together.
- Press into a 9 x 1 1/8" round tart pan that has been lightly sprayed with non-stick cooking spray.
- Place tart pan on cookie sheet and bake crust for 6 to 8 minutes.
- Cool completely.
- Prepare the pudding with milk and cook according to package directions.
- Remove from heat and allow the pudding to set up slightly, about 10 minutes.
- Stir peanut butter into cooled pudding then pour into prepared crust.
- Place a sheet of plastic wrap over the top to prevent a film from forming and chill for several hours or overnight.
- When ready to serve, slice bananas and dip into orange juice to prevent browning).
- Arrange sliced bananas on top of tart and drizzle with melted chocolate.
- Serve and sit back and watch your guests enjoy.
Nutrition Facts : Calories 356.3, Fat 26.2, SaturatedFat 8.4, Cholesterol 21.7, Sodium 280.7, Carbohydrate 24.7, Fiber 3.6, Sugar 11.3, Protein 10.5
PEANUT BUTTER TART
Tempting looking peanut butter tarts...got chocolate and peanut butter filling with peanut butter dough. Definitely for peanut butter fans!
Provided by Poison_Ivy
Categories Dessert
Time 27m
Yield 40 mini tarts, 20 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F.
- In a medium bowl, cream together the brown sugar, sugar and butter. Stir in the peanut butter, then the egg and vanilla. Sift together the flour, baking soda and salt, stir into the peanut butter mixture.
- Shape into 1 inch balls and press them into the cups of mini muffin pan.
- Bake for 12 minutes in the preheated oven. As soon as the cookies come out of the oven, press a mini chocolate covered peanut butter cup down into the center of each cookie, be sure to leave the cup a little indented.
- It is important that you let the cookies to cool completely before removing from their pans or they may break apart.
Nutrition Facts : Calories 374.3, Fat 20.6, SaturatedFat 8.8, Cholesterol 46.4, Sodium 390.8, Carbohydrate 43, Fiber 1.7, Sugar 28.5, Protein 7
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