204 peanut ice topping Recipes

refrigerated chocolate chip cookie dough, chocolate-covered peanuts, marshmallows, butterscotch ice cream topping

sugar, butter, softened, egg, egg white, vanilla extract, all-purpose flour, unsweetened cocoa, baking powder, salt, semisweet chocolate minichips, carton vanilla light ice cream, softened, chopped unsalted peanuts, fat-free caramel topping (such as smucker s)

fat-free caramel-flavored sundae syrup, fat-free frozen whipped topping, thawed, fat-free vanilla ice cream, softened, ready-made chocolate crumb piecrust, fat-free chocolate-flavored sundae syrup, divided, sliced banana (about 5 medium), chopped dry roasted unsalted peanuts

nutter butter cookies, crushed, butter, melted, cold 2% milk, instant vanilla pudding mix, creamy peanut butter, cream cheese, softened, sweetened condensed milk, hot fudge ice cream topping, warmed, heavy whipping cream, sugar, chocolate curls

powdered sugar, all-purpose flour, vanilla extract, egg, vanilla low-fat ice cream, softened, ripe mashed banana (about 1 1/2 medium bananas), coarsely chopped dry-roasted peanuts, divided, remaining ingredients, frozen fat-free whipped topping, thawed, chocolate syrup, maraschino cherries, drained

cake, yellow cake mix, eggs, over-ripe bananas, chopped, vegetable oil, water, icing, butter, melted, cocoa powder, vanilla, sour cream, powdered sugar, milk, peanut butter topping, peanut butter

mangoes, chunks, sugar, roasted pecan (peanuts, walnuts, macadamia or whatever), water

top sirloin steak, head napa cabbage, garlic cloves, crushed, green onions, cleaned and thinly sliced, grated gingerroot (you can use jarred ginger paste), soy sauce, dark sesame oil, rice wine (i use mirin) or 1 tbsp dry sherry (i use mirin), oyster sauce, cornstarch, peanut oil

sugar free chocolate instant pudding mix, chocolate lowfat ice cream slightly softened, creamy peanut butter, frozen fatfree whipped topping, thawed, nutlike cereal nuggets (grape nuts)

wax paper, reduced-fat ice-cream sandwiches, extra-dark chocolate squares, coarsely chopped, chopped lightly salted peanuts, toppings: diced fresh pineapple , diced kiwifruit

cream cheese, creamy peanut butter (crunchy is good also), caramel ice cream topping, marshmallow cream, vanilla, cinnamon

white cake mix, quick-cooking oatmeal, peanut butter, egg, low-fat milk, low-fat cream cheese, softened, caramel ice cream topping, milk chocolate chips

crunchy peanut butter, liquid honey, cream, vanilla ice cream

sugar-free maple syrup, natural no-sugar-added peanut butter

red robin mountain-high mudd pie, chocolate ice cream, peanut butter cookie pieces, vanilla ice cream, creamy peanut butter, chocolate-flavored graham crackers, fudge topping, squirt bottle chocolate topping, squirt bottle caramel topping, cream, chopped peanuts, maraschino cherries, with stems, soften the chocolate ice cream and load it into the bottom of a 2 1/2- to 3-quart mixing bowl. make sure the surface of the ice cream is smooth and leveled., spread the peanut butter cookie pieces evenly over the top of the ice cream , then cover the bowl and put it back into the freezer for at least 1 hour., soften the vanilla ice cream and spread it over the chocolate ice cream and cookie pieces. again, be sure to smooth and level the surface of the ice cream. cover the bowl with plastic wrap and put it back into the freezer for at least 1 hour., use a spatula to spread 2/3 cup of peanut butter over the surface of the ice cream. be sure the ice cream has hardened before you do this or it could get sloppy., crush the chocolate graham crackers into crumbs and spread them evenly over the peanut butter. put the bowl back into the freezer for at least 1 hour., freezer and hold it in a sink filled with warm water for about 1 minute. you want the ice cream around the edges to soften just enough that you can invert the ice cream onto a plate., turn a large plate upside down and place it on top of the bowl. flip the bowl and plate over together, and tap gently on the bowl until the ice cream falls out onto the plate. you may have to put the bowl back into the water if it s stubborn. once the ice cream is out, cover it with plastic wrap and place it back in the freezer for another 1 or 2 hours., heating it up , spread the fudge evenly over the entire surface of the ice cream mountain. put the fudge-coated ice cream back into the freezer for 1 hour., when the fudge has hardened , spread the remaining 1 cup of peanut butter over the entire surface as well. once again, back into the freezer for at least 1 hour. we re almost there., ice the ice cream with a warm knife into 12 pieces. put wax paper between the cuts so that when you serve it later, it is easy to divide. then slip it back into the freezer, covered., when serving, first coat a plate with a criss-cross pattern of chocolate and caramel sauce. make three parallel lines down the plate with the squirt bottle of chocolate sauce. then three parallel horizontal lines made with the bottle of caramel sauce., place the slice of ice cream upright onto the plate toward the back of the design ., spray whipped cream on top and down the curved edge of the ice cream slice, onto the plate over the sauces. be generous., sprinkle about a tbsp of chopped nuts over your creation ., add a cherry to the top. marvel at the beauty, then serve it before it melts. repeat for the remaining slices.

vanilla ice cream, softened, chopped roasted salted peanuts, plus more for topping, chopped peanut butter cups, plus more for topping, chopped chocolate-covered peanuts, plus more for topping, candy-coated peanut butter pieces, plus more for topping, roughly chopped peanut butter cookies, chocolate ice cream, softened, sweetened condensed milk, bittersweet chocolate, chopped, creamy peanut butter, whole milk, heavy cream, sugar, bananas , split lengthwise, shredded sweetened coconut, toasted