Peanut Butter Cup Pie Pudding Pops Recipes

PEANUT BUTTER PUDDING POPS

Steps:

• In a saucepan over medium heat, heat milk until bubbles form at edges. In a bowl, combine sugar, cornstarch and salt. Add 1/4 cup of the hot milk to the cornstarch mixture, then whisk well until all the liquid is incorporated and there are no lumps. Pour the cornstarch mixture into the milk, whisking to combine. Continue to cook and stir until mixture thickens enough to coat the back of a metal spoon, about 8 to 10 minutes. Do not boil. Remove from heat, stir in vanilla extract and peanut butter.
• Pour the pudding into the pop molds to within 1/4 of the top, leaving room for the pudding to expand. Place the tops on the mold and freeze until frozen solid, about 4 hours. To remove from molds, run under hot water to slightly melt the side of the pudding pop, then twist the stem top and remove.

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.

PEANUT BUTTER CUP PIE

Steps:

• Beat cream cheese and 1/2 cup peanut butter in medium bowl until blended. Add milk and dry pudding mix; beat 2 min. Whisk in 1 cup COOL WHIP; spoon into crust. Refrigerate until ready to use.
• Meanwhile, microwave remaining COOL WHIP and chocolate in 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. Cool completely.
• Spread chocolate mixture over pudding layer in crust. Microwave remaining peanut butter in small microwaveable bowl 30 sec.; stir. Drizzle over pie. Refrigerate 4 hours or until firm.

PEANUT BUTTER CUP PIE

Steps:

• In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in 1 cup chopped peanut butter cups. Fold in whipped topping. Spoon into crust. Cover and freeze for 6 hours or overnight., Remove from the freezer 15-20 minutes before serving. Garnish with the remaining peanut butter cups.

CHOCOLATE PEANUT BUTTER PUDDING PIE

Steps:

• Whisk together the granulated sugar, egg yolks, cornstarch, salt and 1/3 cup of the milk in a large bowl.
• Heat the remaining 2 2/3 cups milk in a large saucepan over medium heat until hot but not boiling. Whisk half of the hot milk into the egg mixture until smooth, and then gradually whisk the egg mixture into the saucepan with the remaining milk. Bring to a boil, whisking constantly, and cook, continuing to whisk, until the mixture thickens, 6 to 8 minutes. Remove from the heat and whisk in the peanut butter until melted. Transfer to a bowl and let cool slightly, stirring a few times to prevent a skin from forming. Pour the filling into the crust, smoothing it out so that it reaches the edges of the pie crust. Press plastic wrap directly onto the surface and chill until set, at least 4 hours.
• When ready to serve, whip the cream and confectioners' sugar in a large mixing bowl with a hand mixer until medium/stiff peaks form.
• To assemble, top the pie with the whipped cream and garnish with the peanuts and chocolate chips.

PEANUT BUTTER AND BANANA PUDDING PIE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Whisk cookie crumbs, sugar, and salt for crust together in a medium bowl. Stir in the melted butter until mixture is coated and moist. Press the crumb mixture evenly along the bottom and up the sides of a 9-inch, deep-dish pie plate.
• Bake crust in the preheated oven until golden brown and firm, 10 to 12 minutes. Cool completely on a wire rack.
• Melt 1/2 cup of the peanut butter and butter for the peanut butter layer in a small saucepan over medium-low heat, whisking to combine. Once melted, set aside to cool slightly, about 2 minutes. Pour mixture into bottom of the cooled crust, carefully smoothing into an even layer with a silicone spatula. Arrange the banana slices in an even layer over the peanut butter.
• Combine the remaining ½ cup peanut butter and confectioners' sugar in a medium bowl. Cut the peanut butter into the sugar using a fork until a crumbly, streusel-like mixture forms; you will get about 2 scant cups of this mixture. Sprinkle about half of this mixture over the sliced bananas. Gently press with clean fingertips into a relatively even layer. Place pie in refrigerator while you make the pudding.
• Beat egg yolks for banana pudding layer with a whisk in a medium bowl until well combined; set aside. Whisk together the sugar, cornstarch, and salt in a medium saucepan to evenly combine. Whisk in half-and-half, making sure all ingredients are well distributed. Place the pan over medium heat; cook, stirring constantly, until mixture has thickened slightly and gently begins to simmer, about 10 minutes.
• Remove pan from heat and, while whisking rapidly, slowly drizzle about ½ to 1 cup of the hot cream mixture into the eggs to temper. Keep whisking until smooth and combined. Pour the egg mixture into the pan and return to medium heat. Cook, stirring constantly, until mixture thickens further, 3 to 6 minutes. Remove pan from heat and whisk in the butter, vanilla, and banana extract.
• Pour the pudding mixture into a large mixing bowl and press a sheet of plastic wrap onto the surface of the pudding to prevent a "skin" from forming. Cool to room temperature, 20 to 30 minutes.
• Once pudding has cooled, pour about half of the pudding into the pie shell. Sprinkle the crumbled wafers in an even layer over top. Arrange the banana slices over the wafers. Sprinkle the remaining peanut butter crumble mixture over the bananas. Pour remaining pudding over top. (Some of the peanut butter crumble and banana slices may float towards the surface; that's just fine. Smooth the surface as well as you can with a silicone spatula.) Place a piece of plastic wrap directly onto surface of the pudding filling to prevent a skin from forming. Refrigerate for 8 hours, or overnight.
• When ready to serve, combine heavy cream, confectioners' sugar, and vanilla for topping in a chilled mixing bowl. Beat with an electric mixer fitted with a whisk attachment until medium-soft peaks form. Spoon the whipped cream on top of the pie.

PEANUT BUTTER LOVER'S PEANUT BUTTER PUDDING

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.