Striped Delight W Or Wo Peanut Butter Recipes

PEANUT BUTTER STRIPED DELIGHT

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.

STRIPED DELIGHT

Steps:

• For Crust: combine graham cracker crumbs, sugar and butter.
• Press firmly into bottom of 13-by-9-inch pan.
• Chill 15 minutes.
• For Filling: Beat cream cheese, sugar and 2 tablespoons milk until smooth.
• Fold in 1 1/2 cups thawed whipped topping.
• Spread mixture over prepared crust.
• Prepare instant pudding and pie filling mixes as directed on package, using 3 1/2 cups milk.
• Pour over cream cheese layer.
• Chill several hours or overnight.
• Before serving, spread 1 1/2 cups thawed whipped topping over pudding.
• Note: A layer of chopped fruit that complements the pudding flavor can be placed on top of the crust before adding the cream cheese mixture.

STRIPED DELIGHT (W/ OR W/O PEANUT BUTTER)

Steps:

• Place cookies in food processor.
• Cover.
• Process to form fine crumbs.
• Trnasfer to a medium bowl.
• Add buter and mix well.
• Press firmly onto the bottom of a 9x13 inch dish.
• Refrigerate 10 minutes.
• Meanwhile, beat cream cheese, sugar and 2 T . milk in a separate bowl with wire whisk until well blended.
• Stir in 1 1/4 cups of the whipped topping.
• Spread over crust.
• Pour 3 cups milk into a large bowl.
• Add dry pudding mixes.
• Beat with wire whisk for 2 minutes or until well blended.
• Add peanut butter here if using and mix well.
• Spoon evenly over cream cheese layer.
• Let stand 5 minutes or until thickened.
• Spread remaining whipped topping over pudding layer.
• Cover.
• Refrigerate at least 4 hours.
• Store leftovers in refrigerator.

CHOCOLATE BREAD PUDDING W/ PEANUT BUTTER SAUCE

Steps:

• Butter a 10 x 14-inch deep baking dish with 1 tablespoon of the butter and set aside.
• Whisk together the eggs, vanilla, salt, milk, and cream, sugar, cocoa and instant espresso powder in a large bowl until well combined. Add half the chopped chocolate and chips along with the bread and fold to blend thoroughly and bread is moist. Pour into the prepared baking dish. top with remaining chocolate bits.
• Cover with foil and set aside in refrigerate over night.
• Preheat the oven to 325°F Bake for 45 min to 1 hour until firm, remove cover and bake for additional 10 min until top is brown.
• Cool on a wire rack for 20 minutes.
• Peanut Butter Sauce: Melt REESE'S Peanut Butter Chips with milk and whipping cream in medium saucepan over low heat, stirring constantly, until mixture is smooth.
• Stir in 1/4 teaspoon vanilla extract.
• Cool to room temperature. (yields 1 cup).

PEANUT BUTTER STRIPED DELIGHT

Steps:

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

STRIPED DELIGHT

Steps:

• 1. Combine butter, flour and nuts or graham cracker crumbs. Press into 9 x 13 inch pan and bake at 350 degrees for 10 minutes. Let cool.
• 2. Blend together cream cheese and powdered sugar then mix in 1/2 container of cool whip. Spread over crust.
• 3. Make pudding according to package directions. Allow to firm completely and spread over cream cheese mixture.
• 4. Top with remaining cool whip. Garnish with extra chopped nuts or cookie crumbs.
• 5. Chill for at least 5 hours before serving.

PEANUT BUTTER STRIPED DELIGHT

Steps:

• 1. Mix cookie crumbs and butter; press onto bottom of 9x13-inch dish. Refrigerate 10 minutes. Meanwhile, beat cream cheese, sugar and 2 Tbsp. milk with mixer until well blended. Add 1-1/4 cups Cool Whip; mix well. Spread over crust.
• 2. Beat pudding mixes and remaining milk in large bowl with whisk 2 minutes. Add peanut butter; mix well. Spread over cream cheese layer. Let stand 5 minutes or until thickened. Cover with remaining Cool Whip. Refrigerate 4 hours or until firm.