Peanut Butter Chocolate Pudding Parfaits Recipes

Steps:

• In a medium bowl, whip 1 cup cream along with sugar until soft peaks form. Reserve.
• Place peanut butter and remaining 1/2 cup (unwhipped) cream in another medium bowl; whisk until smooth. Add reserved whipped cream; gently fold in with a rubber spatula until combined.
• Creating alternating layers, spoon Chocolate Pudding and whipped cream mixture into 6 serving glasses or dishes. Cover; chill at least 1 hour and up to 2 days. Crumble cookies over parfaits before serving.

Steps:

• In a small bowl, combine peanut butter and 2 tablespoons milk. Fold in 1 cup whipped topping; set aside. In another small bowl, whisk remaining milk with the pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set., Spoon half of the pudding into six parfait glasses or dessert dishes. Layer with reserved peanut butter mixture and remaining pudding. Refrigerate for at least 1 hour. Refrigerate remaining whipped topping., Just before serving, garnish each parfait with 1 tablespoon whipped topping and 1-1/2 teaspoons peanuts.

Steps:

• Beat pudding mix and 2 cups milk with whisk 2 min.; set aside. Gradually add remaining milk to peanut butter in medium bowl, stirring with whisk until blended. Stir in COOL WHIP.
• Spoon half the pudding evenly into 6 parfait glasses; top with layers of peanut butter mixture and remaining pudding.
• Refrigerate 30 min.

Steps:

• Sprinkle gelatin over cold water; let stand for 1 minute. Microwave on high for 20 seconds. Stir and let stand for 1 minute or until gelatin is completely dissolved., In a small heavy saucepan, heat the milk, sugar, peanut butter and butter until bubbles form around sides of pan. Whisk a small amount of hot mixture into the egg yolks. Return all to the pan, whisking constantly., Cook and stir over low heat until mixture is thickened and coats the back of a spoon. Stir in gelatin mixture and vanilla. Quickly transfer to a bowl; place in ice water and stir for 10 minutes or until cold and thickened., In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Fold half into peanut butter mixture., Spoon 1 tablespoon ice cream topping into each of six parfait glasses. Top with 1/4 cup peanut butter mixture. Repeat layers. Top with remaining whipped cream; sprinkle with peanuts and chocolate curls. Chill until serving.

Steps:

• Make the Chocolate Cream: Place chocolate chips in a metal bowl. Heat cream in a small saucepan until it bubbles around edges. Pour cream over chips, let stand 5 minutes; stir until smooth. Refrigerate until chilled, about 10 minutes. Using an electric mixer or a whisk, whip the chocolate until smooth and fluffy.
• Make the Peanut-Butter Cream: In a medium bowl, whip cream to stiff peaks. Whisk in sugar. In a medium bowl, fold whipped cream into peanut butter.
• To assemble: Divide peanut-butter cream equally among four juice glasses; top each with chocolate cream and peanuts. Cover with plastic wrap. Chill until ready to serve.

Steps:

• In a small bowl, mix 2 tablespoons milk and peanut butter until smooth. Fold in 3/4 cup whipped topping; set aside. In a bowl, beat pudding mix and remaining milk until blended, about 2 minutes. Let stand for 5 minutes. , Spoon half of the pudding into six parfait glasses or bowls; top with peanut butter mixture and remaining pudding. Garnish with remaining whipped topping.

Steps:

• In a small bowl, mix 2 tbsp milk with the peanut butter until smooth.
• Fold in 3/4 cup whipped topping; set aside.
• In another mixing bowl, beat pudding mix with the remaining milk until blended (about 2 minutes); let stand for 5 minutes.
• Spoon half of the pudding into six parfait glasses or bowls; evenly divide and top the chocolate pudding mixture with peanut butter mixture, and then with the remaining pudding.
• Garnish top with remaining whipped topping.

Steps:

• Beat the peanut butter into the milk in a small bowl.
• Add the pudding mix.
• Beat on low speed of a hand mixer for 2 minutes.
• Fold in 1 cup of whipped topping.
• Divide half of pudding mix between 4 parfait glasses, top with banana slices and 1 tsp chocolate syrup.
• Repeat layers, ending with syrup.
• Divide remaining 1/2 cup whipped topping between glasses and top with 1/2 tsp more syrup each.
• Chill for about 30 minutes in the fridge.
• Top with chopped peanuts before serving, if desired.

Steps:

• Mix 2 tablespoons milk into peanut butter in a small bowl.
• Stir in Cool Whip.
• Pour 2 cups milk into a large bowl.
• Add pudding mix.
• Beat with wire whisk 1 to 2 minutes.
• Spoon pudding and peanut butter mixture alternately into 6 parfait glasses.
• Refrigerate 1 hour or until ready to serve.
• Garnish with additional Cool Whip.

Steps:

• Prepare 6 stemmed glasses (use a glass that will hold at least 1/2-cup).
• In the microwave heat 1/2 cup whipping cream until steaming hot; add in the peanut butter chips; whisk until melted and smooth.
• Add in the remaining 1/2 cup whipping cream; whisk until blended, then chill until cold.
• When the mixture is cold beat using an electric mixer until soft peaks form (do not overbeat!).
• Spread about 2 tablespoons peanut butter mousse into the bottom of each stemmed glass.
• Spread with about 2 tablespoons chocolate pudding; repeat the layers once.
• Top with whipped cream or Cool Whip topping.

Steps:

• Beat pudding mix and 2 cups milk with whisk 2 min.
• Add remaining milk gradually to peanut butter in medium bowl, stirring constantly with whisk until well blended. Stir in COOL WHIP.
• Spoon 1/2 the pudding evenly into 6 parfait glasses; top with layers of peanut butter mixture and remaining pudding.
• Refrigerate 30 min.

Steps:

• In small bowl, combine peanut butter and 2 Tbs. skim milk. Fold in 1 Celsius whipped topping and set aside.
• In another small bowl, whisk remaining milk with pudding mix for 2 minutes. Let stand for 2 minutes until semi-soft. Spoon half of the pudding into six parfait glasses or dessert dishes. Layer with reserved peanut butter mixture, then remaining pudding.
• Refrigerate for at least 1 hour.
• Just before serving, garnish with remaining 6 Tbs. whipped topping (one for each parfait) and a 1 ½ tsp chopped peanuts.