Jimmy Carter Dessert Recipes

Steps:

• Thoroughly blend graham cracker crumbs, 1/4 cup sugar, and butter. Press firmly in bottom of 9x13 inch pan.
• Blend together half the whipped topping, 3/4 cup sugar, and softened cream cheese. Spread mixture on top of crust.
• Whip together the puddings and milk and spread on top of cream cheese mixture. Top with remaining whipped topping.

Steps:

• 1. beat cream cheese, peanut butter, confectioners sugar and milk together till creamy.
• 2. Fold in cool whip.
• 3. Fill graham cracker crust with cream cheese mixture and freeze until firm. Slice and serve.

Steps:

• First Layer: Combine flour, margarine and peanuts and blend like pie crust.
• Press into bottom of 9 x 13 pan and bake 20 minutes at 350°F (Note: It takes a little work to make the crust cover the whole bottom, but it does and its worth it!).
• Cool.
• Second Layer: Blend all second layer ingredients together and pour carefully on top of first layer.
• Spread to even it out.
• Third Layer: Blend third layer ingredients and pour on top of second layer.
• Let pudding set up a little before putting fourth layer on.
• Fourth Layer: Put remainder of Cool Whip on top and garnish with the shaved chocolate and peanuts.

Steps:

• 1. Crust: Mix 1 cup peanuts with 1 cup flour and the softened stick of butter.
• 2. Blend together and press in 13x9\" pan.
• 3. Bake for 20 minutes at 300.
• 4. Cool.
• 5. First Layer-Cream the cream cheese with the peanut butter and 1 cup confectioners\' sugar with electric mixer.
• 6. Blend in 1 cup whipped topping with a spoon.
• 7. Spread on cooled crust carefully.
• 8. Second Layer-Blend instant puddings into cold milk.
• 9. Spread on top of first layer.
• 10. Third Layer-Spread remaining whipped topping on top of 2nd layer.
• 11. 4th Layer-Drizzle chocolate syrup on top of whipped topping.
• 12. 5th Layer-Sprinkle with remaining half cup chopped peanuts.
• 13. Freeze.
• 14. Remove from freezer 1 hour before serving.
• 15. Refrigerate or refreeze leftovers.

Steps:

• In 3-quart saucepan, stir together sugar, water and corn syrup. Cook, stirring constantly, until mixture comes to a boil.
• Continue cooking until mixture reaches 323°F on candy thermometer, or until it spins in 2-inch thread when spoon is raised.
• Stir in peanuts, continue boiling, stirring occasionally, until mixture reaches 300°F. or until small amount of mixture when dropped into very cold water, separates into threads which are hard and brittle.
• Remove from heat; stir in baking soda, butter and vanilla.
• Quickly pour into two 15½ x 10½ x -inch jelly roll pans. As mixture begins to harden, pull until very thin.