Peanut Butter Striped Dessert Recipes

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PEANUT BUTTER STRIPED DELIGHT



Peanut Butter Striped Delight image

Make and share this Peanut Butter Striped Delight recipe from Food.com.

Provided by Chef.Jules

Categories     Dessert

Time 4h40m

Yield 24 serving(s)

Number Of Ingredients 9

35 Oreo cookies
6 tablespoons butter, melted
1 (8 ounce) package cream cheese, softened
1/4 cup sugar
2 tablespoons milk
3 cups milk
1 (8 ounce) container Cool Whip Topping, thawed, divided
2 (3 1/2 ounce) packages instant vanilla flavor pudding and pie filling (4 serving-size each)
1/3 cup peanut butter

Steps:

  • Place cookies in food processor and process to form fine crumbs. Transfer to medium bowl. Add butter; mix well.
  • Press firmly onto bottom of 13 x 9-inch dish. Refrigerate 10 minutes.
  • Meanwhile, beat cream cheese, sugar, and 2 tablespoons of the milk in separate bowl with wire whisk until well blended. Add 1-1/4 cups of the whipped topping; mix well. Spread over crust.
  • Pour remaining 3 cups milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended. Add peanut butter; mix well.
  • Spread evenly over cream cheese layer. Let stand 5 minutes or until thickened. Top with remaining whipped topping; cover.
  • Refrigerate at least 4 hours before cutting into pieces to serve. Store in refrigerator.

Nutrition Facts : Calories 239, Fat 15.5, SaturatedFat 7.8, Cholesterol 35.5, Sodium 270.2, Carbohydrate 22.7, Fiber 0.6, Sugar 15.8, Protein 3.7

PEANUT BUTTER STRIPED DESSERT



Peanut Butter Striped Dessert image

Number Of Ingredients 8

1 package of Oreo Cookies, the cream removed and the cookies crushed
6 Tablespoons butter, melted
1 package (8 oz.) of fat free Cream Cheese, softened
1/4 cup sugar
3 cups plus 2 Tablespoons of cold milk, divided
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
2 packages (3.4 oz. each) of JELL-O Vanilla Instant
1/3 cup Creamy Peanut Butter

Steps:

  • Mix cookie crumbs and butter; press onto bottom of 13x9-inch dish. Refrigerate for about 10 min. While it is cooling, beat cream cheese, sugar and 2 Tbsp. milk with mixer until blended. Add 1 cup of COOL WHIP; mix well. Take the crust out and spread your cream cheese mixture over your crust.
  • Beat your pudding mixes and remaining milk in large bowl with a whisk for about 2 minutes. Add your creamy peanut butter; mix well. Then spread over the cream cheese layer. Let it stand 5 min. or until thickened. Cover with remaining Cool Whip.
  • Refrigerate 4 hours or until firm.
  • Because this is made of pudding try and make it the same day you are going to eat it.

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