Peanutty Chocolate Pudding 3 Recipes

CHOCOLATY PEANUTTY PIE

Steps:

• Mix together graham cracker crumbs, chopped peanuts, and melted butter or margarine. Press into the bottom of a 9 x 13 inch pan. Bake at 350 degrees F (175 degrees C) for 8 to 10 minutes. Cool.
• Mix together cream cheese, peanut butter, and confectioners' sugar until creamy. Fold in half of the nondairy whipped topping.
• In another bowl, combine pudding mixes with the skim milk.
• Spread the peanut butter mixture over the cooled crust. Spoon pudding over peanut butter layer, and spread remainder of the cool whip over pudding. Sprinkle with cocktail peanuts, and grated chocolate. Refrigerate overnight.

CHOCOLATE & PEANUT BUTTER BREAD PUDDING

Steps:

• Heat oven to 350ºF.
• Whisk first 5 ingredients in large bowl until blended. Gradually stir in milk. Add bread; stir to evenly coat. Stir in chocolate.
• Pour into 9-inch square baking dish sprayed with cooking spray.
• Bake 40 min. or until center is set and top is golden brown. Cool.
• Sprinkle with powdered sugar just before serving.

PEANUTTY CHOCOLATE PUDDING

Steps:

• In a large bowl, beat milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft set. Beat in peanut butter until smooth. Spoon into dessert dishes. Top with whipped topping if desired.

PEANUTTY CHOCOLATE COOKIES

Steps:

• In a large bowl, cream peanut butter and oil. Beat in eggs just until combined. Stir in brownie mix and water. Fold in the chopped candy bars and peanuts. , Drop by heaping tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 12-14 minutes or until lightly browned. Remove to wire racks to cool.

PEANUT BUTTER-CHOCOLATE BREAD PUDDING

Steps:

• Heat oven to 350°F.
• Spread cut-side of 1 bread piece with peanut butter; reassemble loaf. Cut into 2-inch cubes; spread onto bottom of 13x9-inch baking dish sprayed with cooking spray.
• Beat pudding mixes, sugar and milk with whisk 2 min.; pour over bread. Press bread into pudding with back of spoon. Let stand 5 min. Top with chocolate.
• Bake 45 min. or until top is golden brown and center is almost set. Cool slightly. Serve topped with COOL WHIP.

PEANUTTY CHOCOLATE PIE

Steps:

• 1. PREP TIME DOES NOT INCLUDE COOLING/CHILLING TIME.
• 2. I ALSO DON'T LIKE THE ONE CATEGORY IT ALLOWS US TO CHOSE; THIS IS NOT STRICTLY DAIRY. [WE SHOULD HAVE MORE THAN ONE CHOICE]
• 3. YOU'LL NEED A 9 INCH PIE PLATE.
• 4. HEAT OVEN TO 350 DEGREES.
• 5. PIE CRUST:
• 6. MELT THE BUTTER IN SAUCEPAN; REMOVE FROM HEAT.
• 7. WITH A FORK STIR IN THE GRAHAM CRACKER CRUMBS, PEANUT BUTTER AND SUGAR INTO THE BUTTER.
• 8. SPOON MIXTURE INTO A PIE PLATE; PRESS EVENLY AND FIRMLY ONTO THE BOTTOM AND UP THE SIDES WITH A SPOON.
• 9. BAKE FOR 10 MINUTES; COOL COMPLETELY.... [AFTER IT HAS COOLED A BIT, I LIKE TO REFRIGERATE IT BEFORE POURING THE PIE FILLING INTO IT].
• 10. PIE FILLING:
• 11. WHISK OR BEAT THE PUDDING MIXES WITH THE MILK UNTIL SET, ABOUT 2 MINUTES.
• 12. POUR INTO COOLED CRUST AND REFRIGERATE.
• 13. BEFORE SERVING, TOP WITH THE COOL WHIP OR WHIPPED CREAM.
• 14. SPRINKLE TOP WITH THE FINELY CHOPPED PEANUTS.

PEANUTTY CHOCOLATE PUDDING

Steps:

• In a mixing bowl, combine milk and pudding mix. Beat on low speed for 2 minutes. Beat in peanut butter until smooth. Spoon into dessert dishes. Top with whipped topping if desired.

PEANUTTY CHOCOLATE PUDDING [3]

Steps:

• In a mixing bowl, combine milk and pudding mix. Beat on low speed for 2 minutes. Beat in peanut butter until smooth. Spoon into dessert dishes. Top with whipped topping if desired.