Peanut Butter Custard Cobbler

Recipe Rating:
 1 Rating
Serves: 15
Prep Time:
Cook Time:
Cooking Method: Bake

Ingredients

2 c oreos cookie crumbs
2 Tbsp splenda sweetener
1//3 c butter, melted
FILLING:
1 1/2 c splenda sweetener
1/3 c cornstarch
2 Tbsp all purpose flour
1/2 tsp sodium-free salt
6 c fat-free milk
6 egg yolks,beaten
1 1/2 c creamy peanut butter
TOPPING:
1 c heavy whipping cream
1 c creamy peanut butter
1 Tbsp confectioners' sugar
6 peanut butter cup,chopped
1/2 c chopped honey roasted peanuts
2 Tbsp chocolate syrup

The Cook

raymond spencer Recipe
Well Seasoned
st bernard, LA (pop. 4,572)
clownman70360
Member Since Sep 2012
raymond's notes for this recipe:
what if custard and cobbler are combined,this recipe gonna be a dessert goldmine,it filled with peanut butter.
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Directions

1
In a small bowl,combine cookie crumbs and splenda;stir in butter.Press onto the bottom of a greased 13-in.x9-inch baking dish.Bake at 375 degrees for 8 minutes or until set.Cool on a wire rack.
2
For filling,in a large saucepan,combine splenda,cornstarch,flour and salt.Stir in milk until smooth.Cook and stir over medium-high heat until thickened and bubbly.Reduce heat;cook and stir 2 minutes longer.Remove from the heat.Stir a a small amount of hot mixture into egg yolks;return all to pan,stirring constantly.Bring to to a gentle boil;cook and stir 2 minutes longer.Remove from the heat.Stir in peanut butter until smooth.Gently stir peanut butter mixture into the pan.Pour over the crust.Cover and refrigerate for at least 2 hours.
3
In a large bowl,beat cream and peanut butter until it begins to thicken.Add confectioners'sugar;beat until stiff peaks form.Spread over peanut butter mixture.Sprinkle with peanut butter cups and peanuts.Drizzle with chocolate syrup.
Comments

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user raymond spencer clownman70360 - Oct 20, 2012
I shared a photo of this recipe. View photo

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