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Full Online Book HomeLearning KitchenDesserts - Peanut Butter Icebox Dessert
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Desserts - Peanut Butter Icebox Dessert Post by :sword13 Category :Learning Kitchen Author :Unknown Date :January 2012 Read :1295

Click below to download : Desserts - Peanut Butter Icebox Dessert (Format : PDF)

Desserts - Peanut Butter Icebox Dessert

2 1/4 cups crushed peanut butter cookies (about 11 cookies)
1/4 cup sugar
1/4 cup butter or margarine, melted
2 packages (3 ounces each) cream cheese, softened
1 cup confectioners' sugar
1 carton (8 ounces) frozen whipped topping, thawed, divided
2 1/2 cups cold milk
2 packages (3.9 ounces each) instant chocolate pudding
Additional peanut butter cookies broken into pieces

In a bowl, combine crushed cookies, sugar and butter; press into an ungreased 13 x 9 x 2 baking dish. Bake at 350 for 6-8 minutes or until golden brown; cool on a wire rack.

In a mixing bowl, beat cream cheese and confectioners sugar; fold in 1 cup whipped topping. Spread over cooled crust. In another mixing bowl, beat milk and pudding mix on low speed for 2 minutes or until thickened. Spread over cream cheese layer. Top with remaining cookie pieces. Refrigerate for at least 1 hour before serving. Yield: 12-15 servings
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Desserts - Chocolate -  Peppermint Dessert Desserts - Chocolate - Peppermint Dessert

Desserts - Chocolate -  Peppermint Dessert
1 (12 oz.) box vanilla wafers (Nabisco) 30 large marshmallows 1 pt. whipping cream 1 (12 oz.) pkg. Brach's dessert mints In blender crush/pulverize vanilla wafers (take about 1/6th of the box at a time). Pulverize dessert mints. Mix thoroughly together with wafers. Place one-half in bottom of 9 x 12-inch shallow cake pan. Set aside. Using scissors dipped in hot water cut large marshmallows into fourths. (Do not use miniature marshmallows as powdered coating prevents absorption of whipping cream.) Place in medium mixing bowl. Set aside. In small, narrow mixing bowl which has been refrigerated, beat whipping cream to stiff

Desserts - Par Excellence Desserts - Par Excellence

Desserts - Par Excellence
1 cup graham cracker crumbs 1/4 cup packed brown sugar 6 Tblsp. butter, melted & divided 2 (8 oz.) pkgs. cream cheese, softened 2 cups sugar 2 tsp. vanilla extract 2 cups creamy peanut butter 1-1/2 cups heavy cream, whipped 1 cup unsalted dry roasted peanuts, chopped 4 oz. semisweet chocolate 3 Tblsp. plus 2 tsp. hot coffee In medium bowl, combine graham cracker crumbs, brown sugar, and 4 Tblsp. melted butter. Press mixture onto bottom of 9" x 3" springform pan. In a large bowl, beat cream cheese, sugar, vanilla extract, and remaining 2 Tblsp. melted butter until