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 Pie Cups

I'm one of those rare breeds who doesn't particularly like peanut butter by itself, but absolutely loves it in desserts! These mini pies are incredible and a serious must-try!

Ingredients:
For the crust:16 Oreo cookies
4 tablespoons unsalted butter, melted

For the filling:1 cup heavy cream
8 ounces cream cheese
1 cup creamy-style peanut butter
1 cup confectioner's sugar
1 14-ounce can sweetened condensed milk
1 teaspoon vanilla extract

Directions:
1. Place the Oreo cookies into the bowl of a food processor and pulse into fine crumbs. In a small bowl, combine cookie crumbs and melted butter and stir.
2. Evenly divide the crumbs between your individual serving dishes and press into the bottoms of the dishes to form a crust layer.
2. In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl with an electric mixer, beat the heavy cream until stiff peaks form. Transfer whipped cream to a small bowl and place it into the refrigerator while you prepare the rest of the filling.
3. Place cream cheese and peanut butter the mixing bowl and beat on medium speed until smooth. Reduce speed to low and gradually add in confectioners' sugar until well combined. Add in sweetened condensed milk and vanilla and beat on medium speed until mixture is creamy and smooth. Take care to scrape down the sides of the bowl as needed.
4. Stir in 1/3 of the whipped cream into the filling mixture. Use a rubber spatula to fold in the remaining whipped cream until well blended until no streaks remain.
3. Evenly pipe or spoon the filling into individual serving dishes. Cover with plastic wrap and refrigerate for at least 3 hours before serving. If desired, garnish with whipped cream, peanut bits, and chocolate chips.

Mama's Apple Pie

Apple season is here, so it's time to start baking an old family favorite! This is my favorite recipe for apple pie!

Ingredients:

2 - 9 inch pie crusts (one for the top crust, one for the bottom crust)
1/4 cup all-purpose flour
3/4 cup sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Pinch of salt
2 tablespoons butter
6 cups thinly sliced apple

Directions:

1.  Preheat oven to 425 degrees F.
2.  Mix sugar, cinnamon, nutmeg, flour, and salt.

3.  Stir in the apples.
4.  Place into pie crust, dab with butter.

5.  Cover with top crust, and slit evenly to allow steam to escape.

6.  Seal the top crust to the bottom by pinching the edges together.
7.  Cover edge of the crust with a three inch strip of aluminum foil.
8.  Bake 40-50 minutes or until crust is brown and filling begins to bubble through top.

Chocolate Chip Cookie Dough Ice Cream Pie

I love this delicious no-bake, easy to make, dessert! It combines my favorite cookie dough and ice cream in an Oreo crust!

Ingredients:

1/4 cup butter, softened
2 tablespoons granulated sugar
1/4 cup packed light brown sugar
1 tablespoon milk
1/4 teaspoon vanilla extract
1/2 cup plus 1 tablespoon all-purpose flour
1/4 teaspoon salt
1/4 cup mini semisweet chocolate chips
1 6-ounce Oreo pie crust
3 cups softened mint chocolate chip ice cream
1/2 cup hot fudge ice cream topping

Directions:

1.  Mix butter, granulated sugar, and brown sugar in a large bowl until creamy; add milk and vanilla and mix until well blended.

2.  Gradually mix in flour and salt; stir in mini chocolate chips.

3.  Spread chocolate chip cookie dough evenly in the bottom of the Oreo crust.

4.  Place heaping spoonfuls of ice cream on top of cookie dough. Lightly press and smooth top with back of spoon.

5.  Freeze pie 2 hours or until firm.

6.  Set pie out at room temperature for 10 minutes to soften and cut into 8 wedges.

7.  Garnish with warmed hot fudge ice cream topping.

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.

Chocolate Chip Cookie Dough Ice Cream Pie

This is the tastiest ice cream pie ever!

Ingredients:

1/4 cup butter, softened
2 tablespoons granulated sugar
1/4 cup packed light brown sugar
1 tablespoon milk
1/4 teaspoon vanilla extract
1/2 cup plus 1 tablespoon all-purpose flour
1/4 teaspoon salt
1/4 cup mini semisweet chocolate chips
1 6-ounce Oreo pie crust
3 cups mint chocolate chip ice cream, softened
1/2 cup hot fudge ice cream topping, warmed

Directions:

1.  To prepare the cookie dough; mix butter, granulated sugar, and brown sugar in a large bowl until creamy; add milk and vanilla and mix until well blended. Gradually mix in flour and salt; stir in mini chocolate chips.

2.  Spread edible chocolate chip cookie dough evenly in the bottom of the Oreo crust. Top the cookie dough with spoonfuls of ice cream. Lightly press and smooth top with the back of the spoon. Freeze pie two hours or until firm.

3.  To serve, set pie out at room temperature for ten minutes to soften and cut into 8 wedges. Garnish each piece with warmed hot fudge ice cream topping. Makes 8 servings.

Not Yo Mama’s Banana Pudding

This is my favorite Paula Deen recipe! Once you've tasted it, any other banana pudding will seem so blah!

Ingredients:

1 12-ounce container frozen whipped topping thawed, or equal amount sweetened whipped cream
1 14-ounce can sweetened condensed milk
1 8-ounce package cream cheese, softened
2 cups milk
1 5-ounce box instant French vanilla pudding
6-8 bananas, sliced
2 bags Pepperidge Farm Chessmen cookies

Directions:

Line the bottom of a 13x9x2-inch dish with 1 bag of cookies and layer bananas on top.
In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve.

* Recipe courtesy of Paula Deen