Peanut Butter Rocky Road Dessert
Source of Recipe
Internet
List of Ingredients
5 peanut butter cups (0.6 oz each) cut into
eighths
1 1/4c chocolate graham crackers crumbs
(about eight 5 x 2 1/4-inch crackers)
4T butter or margarine, melted
2 1/2c cold milk
1 pkg. (3.4oz) butterscotch instant pudding
1 pkg. (3.4oz) vanilla pudding
1/4c peanut butter
1 (8oz container) frozen whipped topping, thawed
1/2c mini marshmallows
1/4c peanuts
2T chocolate flavored syrup
1. Preheat oven to 350*. Refrigerate peanut butter cups for easier cutting. Finely chop graham crackers; place in small bowl. Add butter; mix well. Press crumb mixture onto bottom of square baker. Bake 8 minutes. Cool completely.
2. Pour milk into a bowl. Add pudding mixes and peanut butter; whisk 2 minute or until pudding begins to thicken. Fold in whipped topping. Spread evenly over crust.
3. Cut peanut butter cup candies into eighths. Sprinkle candies, marshmallows and peanuts evenly over pudding mixture. Drizzle with chocolate syrup. Cover with aluminum foil; freeze 6 hours or overnight.
4. When ready to serve, let stand at room temperature 20 minutes. Cut dessert into squares using a knife dipped in warm water.
Yield 12 servings
Recipe
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