Peanut Butter Cookie Lasagna

One of the easiest and yummiest desserts I've had in a very long time!

Ingredients:

1 box Nutter Butter Cookies
Cool Whip or whip your own fresh whipped cream (1 cup cream plus a drop of sugar for sweetness)
peanut butter cups
½ cup peanut butter, melted in microwave
1 box instant or regular vanilla pudding, prepared according to package

Directions:

1. Line the bottom of an 8×8 pan with Nutter Butter Cookies.
2. Top with a drizzle of the melted peanut butter.
3. Add ½ the pudding.
4. Add half the cream.
5. Top with chopped peanut butter cups.
6. Repeat the layering!
7. Decorate the top with crushed nutter butter cookies, peanut butter cups and a drizzle more of peanut butter.
8. This must be chilled overnight for the cookies to soften!

Peanut Butter Cookie Dough Chocolate Cheesecake

Peanut Butter and Cookie Dough combined with Cheesecake? I think I just dies and went to heaven!

Crust Ingredients:

5 ounces Oreo cookies, crushed in food processor
5 Tablespoons melted butter
1/3c. sugar
pinch salt

Directions For Crust:

Combine all of the above and press into an 8×8 pan lined with nonstick foil. Bake at 350 for 8 mins. Let cool.

Cheesecake Ingredients:

7 ounces Pillsbury Peanut Butter Cookie Dough, rolled into small cookie dough rounds-keep chilled till ready to use
8 ounces room temp cream cheese
1/2c. sugar
1 egg
2T. Flour

Directions For Cheesecake:

Electric mix the cream cheese until smooth. Add sugar and blend well. Add egg and flour until combined. Very gently fold in the chilled peanut butter cookie dough rounds and pour onto the oreo crust. Bake approx 30-35 minutes until just lightly starting to brown. Cool to room temp-I speed this up in the freezer!

Milk Chocolate Glaze Ingredients:
8 Tablespoons butter
6 ounces milk chocolate
1 T. light corn syrup

Finishing Directions:
Microwave the chocolate and butter until smooth. Stir in the corn syrup. Pour on the bars and smooth with an offset spatula. Cool on the counter until the glaze is cool and then chill. Cut with a sharp knife and add a chocolate drizzle, if desired!

No-Bake Peanut Butter Cheesecake

Are you craving a yummy and easy to make peanut butter dessert? Well, look no further, because this one was designed especially for you!

Ingredients:

1 packet unflavored gelatin
3/4 cup sugar free syrup, vanilla flavor
24 ounces cream cheese, or neufchatel cheese, softened
1/2 cup natural peanut butter
1 cup heavy cream, whipped
Grated chocolate (optional)
Whipped cream/topping (optional)

Directions:

In a small pan, sprinkle the gelatin over 1/2 cup syrup and let soften 5 minutes. Heat and stir over low heat to dissolve the gelatin completely. Do not boil. Cool to room temperature. (You can also dissolve the gelatin in the microwave by heating it about 30 seconds on high. Stir until completely dissolved.)

Beat the cream cheese and peanut butter until creamy. Gradually beat in the remaining 1/4 cup syrup and the gelatin mixture; beat until fluffy. Gently fold in the heavy cream. Pour into a greased 9-inch pie plate. Chill until set, about 5-6 hours. Garnish with whipped cream/topping and chocolate, if desired.

Peanut Butter Cup Pie

This is absolutely incredible and so very easy to make! Peanut butter cups have never tasted so good!

Ingredients:

1 chocolate cookie pie crust
1 large box of instant chocolate pudding
1 1/2 cups of milk
1 8oz tub of whipped topping
Peanut butter cups

Directions:

1.  In a large bowl, mix the pudding with the milk.

2.  Whisk in the whipped topping.
3.  Unwrap the peanut butter cups (about 15 of the large ones or 25 of the minis) and chop them roughly.
4.  Fold the chopped candy into the pudding mix.
5.  Pour mixture into the chocolate pie crust.
6.  Top with a few more chopped peanut butter cups
7.  Store in freezer till about 15 minutes before serving.