No Bake Dessert With Chocolate Gingersnap And Peanut Butter Filled Delightfulls Recipes

Steps:

• PREHEAT oven to 350°F. Melt baking bar per package melting directions. Set aside. PLACE 36 2-inch foil bake cups on baking sheet(s) with sides. Place one vanilla wafer, flat-side down, on bottom of each cup. Place 4 DelightFulls morsels on top of each wafer. Set aside remaining DelightFulls morsels. BEAT cream cheese, sugar and flour in large mixer bowl until creamy. Add eggs and vanilla extract; beat well. Beat in melted chocolate. Spoon or scoop heaping tablespoon of cream cheese mixture into each bake cup. BAKE for 11 to 12 minutes or until just set. Remove from oven to wire rack. Let cool 10 minutes. Top each cheesecake with 3 to 4 DelightFulls morsels. Morsels will soften but will retain shape. Cool completely. Cover and refrigerate. To serve, leave in foil cups or peel away foil and place in paper liners. TIP: 1/3 less fat cream cheese (Neufchatel) can be substituted for the regular cream cheese.

Steps:

• Combine the peanuts and cashews in a ziplock bag, whack them with a rolling pin or a pestle (to coarsely'chop' them).
• Combine honey and sugar in a saucepan, and using low heat, heat until mixture starts to boil.
• Turn off heat, add chocolate and stir until melted.
• Add peanut butter, stir until the mixture is smooth.
• Add the chopped nuts, stir to coat them with the sticky mixture.
• Drop the nut mixture by teaspoonfuls onto mini paper cups or parchment paper (Work quickly before the glaze sets or you can heat it up on the stovetop to make it more manageable).
• Chill until set.

Steps:

• Add milk to peanut butter in medium bowl, beating with wire whisk until well blended. Add dry pudding mix. Beat 2 min. or until well blended. Stir in the whipped topping.
• Reserve 5 of the wafers for later use. Spread about 1 tsp. of the pudding mixture onto each of the remaining 50 wafers. Stack wafers together, standing them on edge around outer edge of round serving platter to form a ring. Spread with the remaining pudding mixture. Refrigerate 6 hours or overnight.
• Crush remaining 5 wafers; sprinkle over dessert. Make chocolate curls. Top with the chocolate curls. Fill center of ring with strawberries. Store leftover dessert in refrigerator.

Steps:

• Combine 1-1/2 cups cookie crumbs and butter; press onto bottom of 9-inch square pan. Refrigerate 15 min.
• Meanwhile, beat peanut butter, dry vanilla pudding mix and 1-1/2 cups milk in medium bowl with mixer until blended.
• Beat chocolate pudding mix and remaining milk in separate medium bowl with mixer 2 min. Blend in melted chocolate; spread over crust.
• Reserve 1 Tbsp. of the remaining cookie crumbs for topping; sprinkle remaining crumbs over chocolate layer. Cover with marshmallows, then spread with peanut butter mixture.
• Refrigerate 3 hours. Top with COOL WHIP just before serving; sprinkle with reserved cookie crumbs.