Tag Archives: CHEESECAKE

Peanut Butter Trifles

Peanut Butter Triffles

I made these little trifles for Super Bowl, but they’d be equally delicious for a Valentine Day dessert, or say because it’s Wednesday and you want something good!

Any of those excuses work, but make them because they are soooo good, a little time-consuming, but so worth it.

 

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They started with a brownie crust.  Just use a box crust and cut them into chunks and pop them in a trifle bowl or little cups. And if you’ll notice in the picture are chopped up Reese Cups, yeah they’re the next layer……yum

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Then you take a couple of boxes of vanilla pudding, some milk, peanut butter and Cool Whip to make a cheesecake/mousse fillingweekend cooking 017

Top off with some whip cream, homemade or more Cool Whip and some chopped up Reese Cups

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The perfect dessert for whatever reason you come up with!

 

Peanut Butter Trifles

Brownie mix and ingredients to make brownies

1 large box or 2 small boxes of vanilla pudding mix

3 cups of milk

1/2 cup of peanut butter

8 oz. Cool Whip

1/2 of Heavy whipping cream*

3 TBSP sugar*

1 tsp. vanilla*

Mini Reese Cup and Small Reese Cups

Make brownies according to box directions, cool and cube. In a large bowl with a mix, beat pudding mix and milk about 2 minutes until very thick.  Add peanut butter and mix until just combined.  Fold in Cool Whip. In cups or a large bowl, add cubed brownies, top with some chopped Reese Cups, then spoon or pipe in peanut butter filling.

In a bowl add whipping cream and whip until very thick, then add sugar and vanilla and mix until combined. Pipe or spoon on top of the peanut butter filling. ****Skip this step if using Cool Whip to top them.

This recipe was shared at The Country Cooks Potluck Party

Chocolate Bottom Peanut Butter Cheesecakes

Chocolate Bottom Peanut Butter Cheesecake

Chocolate Bottom Peanut Butter Cheesecake

These cheesecakes were sooooo good! Thank goodness they are individual servings, although sometimes it’s hard to stop at one!  Imagine a villa wafer crust, topped with a layer of chocolate, then peanut butter cheesecake and then some home-whip cream!

 

 

 

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Plus it’s a no-bake which is wonderful this time of year, but this is a year round dessert, believe me it’s that good.

Start with crushing cookies and add melted butter

 

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Then melt chocolate mixed with heavy cream, corn syrup and stir in vanilla extract

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Then mix the pudding mix and milk together

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Add melted peanut butter

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Mix together

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Fold in Cool Whip for the peanut butter filling. Then make the whip cream and make sure you refrigerate after each layer!

Chocolate Bottom Peanut Butter Cheesecakes

30 Vanilla wafers

4 TBSP. butter, melted

1 12 oz. bag of semi-sweet chocolate chips

2/3 cup heavy cream

2 TBSP corn syrup

1 tsp. vanilla extract

1 small box of instant cheesecake pudding mix

1 cup of cold cream

1 8 oz. tub of Cool whip

1/2 cup of heavy cream

2 TBSP sugar

1 tsp. vanilla extract

1 milk chocolate bar

In a food processor or blender, crush vanilla wafers, add melted butter and pulse to combine.  In 1/2 pint jars or small cups, add 2 TBSP of the crumbs and tap down.  In a microwave safe bowl combine chocolate chips, heavy cream, corn syrup, and vanilla extract and microwave 15 seconds, stir, if not fully melted, microwave another 10 seconds, stir until fully melted.  Add 2 to 3 TBSP of chocolate to each jar and refrigerate for at least 30 minutes.  Meanwhile prepare filling by whisking the milk and pudding together until smooth. In another microwave safe bowl, heat peanut butter for 10 seconds or so to loosen it up, then add it to the pudding mixture. Whisk until smooth, then fold Cool Whip into the peanut butter mixture and pipe onto the chocolate layer and refrigerate until the whip cream it ready.  In a bowl with a hand mixer until the whip cream is very thick, then add sugar and vanilla, and mix in, pipe onto the peanut butter layer and refrigerate. Optional additional topping, take a plain chocolate candy bar and grate some on top.

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This recipe was shared at The Country Cooks Potluck Party

Boston Cream Pie Cookie Cups

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I’ve been on quite a roll with the cookie cups recently, first Cheesecake Cookie Cups would look so cute on your 4th of July table, and Peanut Butter Cookie Cups would be good any time!  These cookie cups have a sugar cookie cup, with vanilla cheesecake mousse center and chocolate whip cream on top, so Boston Cream Pie in a bite!

I just took a package of sugar cookie mix and made them to the package directions, refrigerated the dough, rolled them into balls, popped them in a mini muffin pan, and baked them off.  I actually did that the night before and just stored them in a Ziploc bag.BOSTON CREAM PIE CUPS 001BOSTON CREAM PIE CUPS 004

Then I took Jello Cheesecake pudding mix and made it according to the box directions, whipped up some whip cream and folded the whip cream into the pudding and piped it into the cups.BOSTON CREAM PIE CUPS 005BOSTON CREAM PIE CUPS 006After that was done, I made chocolate whip cream and piped on top

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Boston Cream Pie Cups

1 package of sugar cookie, made according to directions

1 4 serving package of Cheesecake Jello

1 2/3 cup of milk

1 cup of heavy whipping cream, divided

2 TBSP cocoa powder

2 tsp. vanilla, divided

6 TBSP sugar, divided

Make sugar cookies according to the package, refrigerate at least a 1/2 hour, then roll out into small balls, using a small ice cream scoop to make them uniform, put into a well-greased  mini muffin tins and press down with the back of the scoop to make a little indentation, Bake 8 to 12 minutes until lightly brown.  When you remove them from the oven, use the end of a wooden spoon to press down in the center to make a cup, cool and remove from the pan.   Mix milk and jello together, whisking for 2 minutes, then put 1/2 a cup of heavy whipping cream in another bowl and with a mixer, whip until very thick. When thick, add 3 TBSP of sugar and 1 tsp. of vanilla, and mix in. Gently fold pudding and cream together, pipe into cups.  In the same bowl you made the whip cream, add the rest of the whipping cream and whip until very thick, when thick add cocoa powder, remaining vanilla and sugar, mix together. Pipe on top of the filling, refrigerate and serve.

This recipe was shared at Ducks ‘n a Row Recipe Sharing Party

This recipe was shared at The Country Cook  Weekend Pot Luck Party #229