Peanut Butter Parfaits

Ingredients

• 2 cups cold milk
• 1 (3.9-ounce) box instant chocolate-flavored pudding mix
• 1 cup creamy peanut butter
• 1/4 cup confectioners' sugar
• 1 (3-ounce) package cream cheese, softened
• 1 cup whipped cream topping
• 4 bananas, peeled and sliced
• 1 cup chopped peanuts, plus additional for garnish
• 1/2 (1-pound) package peanut butter sandwich cookies, crumbled, plus additional for garnish

Directions

In a medium bowl, combine the milk and pudding mix; beat at medium speed with an electric mixer for 2 minutes. Set aside.

In a medium bowl, combine the peanut butter and confectioners' sugar; beat at medium speed with an electric mixer until creamy. Add the cream cheese, beating until smooth. Fold in the whipped cream topping, mixing to combine.

In serving glasses, layer the pudding, bananas, peanuts, peanut butter mixture, and crumbled cookies, as desired. Garnish with cookies and chopped peanuts, if desired. Serve immediately, or store in the refrigerator until ready to serve.

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Banoffee Pie

• Ingredients
• 1 1/2 cups graham cracker crumbs
• 10 tablespoons butter, softened
• 2 (14-ounce) cans sweetened condensed milk
• 3 large bananas
• 1 1/2 cups heavy whipping cream
• 1/3 cup confectioners' sugar
• 1 teaspoon vanilla extract

Directions

Preheat oven to 350 degrees F.

Mix graham cracker crumbs with softened butter and press mixture into 9-inch pie plate. Bake for 5 to 8 minutes.

Lower the oven to 300 degrees F for the toffee filling.

To create toffee filling, caramelize the sweetened condensed milk. Pour the condensed milk into a 9 by 12 by 2-inch glass baking dish. Cover with foil and place dish inside a larger poaching pan. Add water to poaching pan until half way up sides of baking dish. Bake for 1 1/2 hours.

Once both the crust and toffee filling are cooled, spread half of the filling evenly inside crust. Slice the bananas and layer on top of filling. Pour remaining half of filling over bananas, spreading evenly. Whip the cream with the confectioners' sugar and vanilla and spread on top of toffee filling and bananas.

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Sugar 'n' Spice Pecans

Ingredients

• 3/4 cup corn syrup
• 4 1/2 cups sugar
• 1 cup water
• 2 teaspoons ground cinnamon
• 2 pounds pecan halves

Directions

Line a cookie sheet with aluminum foil.

In a large heavy saucepan over medium heat, combine corn syrup, sugar, and water. Stir mixture only until sugar is completely moist and mixture reaches 242 degrees F on a candy thermometer. At that point, without stirring, immediately remove from heat and add cinnamon. Stir until mixture settles or stops boiling. Stir pecans into mixture all at once. Stir until all pecans are coated completely. Pour out onto a cookie sheet and allow to cool. Break into pieces and serve.

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