PEANUT BUTTER PUDDING MIX RECIPES

Steps:

• In small bowl, stir together cereal and melted butter. Press in bottom and up side of ungreased 9-inch pie pan. Refrigerate until set, about 30 minutes. Heat oven to 350°F. Bake crust 15 minutes. Sprinkle with one-third of the chopped chocolate.
• Meanwhile, in large heatproof bowl, mix cocoa and remaining chopped chocolate; reserve. In 1-quart heavy saucepan, heat half-and-half over medium-high heat until almost boiling. In medium heatproof bowl, beat sugar, egg and egg yolks with whisk until pale yellow. Slowly beat in half of the hot half-and-half, then stir egg mixture back into remaining half-and-half in saucepan. Reduce heat to medium. Heat mixture just to boiling. Cook, beating with whisk, about 1 minute or until thickened. Pour through sieve into reserved cocoa mixture; beat with whisk until smooth. Pour into crust; refrigerate 30 minutes.
• Wipe out saucepan. Add 6 tablespoons cream. Heat to boiling over medium-high heat. Place vanilla baking chips and peanut butter in medium heatproof bowl. Pour hot cream on top and let stand until chocolate is melted, about 2 minutes; beat with whisk until smooth. Spread evenly over chilled pie. Refrigerate until firm, about 1 1/2 hours.
• To serve, top servings of pie with whipped cream and chocolate shavings.

Steps:

• In a large bowl, combine milk, vanilla pudding mix and sweetened condensed milk. Whisk thoroughly, breaking up any lumps, and refrigerate for at least 5 minutes, or until set. In another large bowl, combine heavy cream, powdered sugar and vanilla. Beat until stiff peaks form, 2 to 3 minutes. Set aside 1/3 of the mixture for topping the dish. Fold remaining whipped cream into the pudding mixture. Build the trifle: Spread one-third of the pudding mixture onto the bottom of the trifle dish. Cover with a layer of nutter butter cookies—you may want to also stand some cookies up vertically, so you see the full circle along the edge of the trifle dish. Top with an even layer of banana slices then drizzle melted peanut butter on top. Continue layering the pudding, nutter butters, banana slices, and peanut butter until you reach the top, ending with a final layer of pudding. Refrigerate for at least 3 hours, or up to overnight. Just before serving, dollop whipped cream on top of the pudding layer, then sprinkle crumbled Nutter Butters on top and drizzle with melted peanut butter.