My food group was on for salad and dessert for carry-in at church a few weeks ago. I made a veggie and dip tray and Chocolate Peanut Supreme dessert. I try to make my featured recipes like the recipe says, but the dessert recipe has a substitution in it. But I’m fine with that because it’s an idea you might like to use sometime… you know how when you’re baking cookies and something comes up (like, the baby needs attn, you get to talking on the phone, or you just plain forget about them) and then that batch gets darker, which makes them crunchy instead of soft and bend-able, and nobody wants to eat them? Well, when that batch cools, crush them with a rolling pin and put the crumbs in a bag in the freezer, then when you make a recipe that calls for graham cracker crumbs or crushed Oreo crumbs for the crust, just pull out your ready-made crumbs and use them. Saves you from having to eat dark crunchy chocolate chip cookies!
Chocolate Peanut Supreme …from the 2000 Quick Cooking cookbook.
1/2 cup chunky peanut butter (didn’t have chunky, so I just used creamy)
1/3 cup butter or margarine, melted
1 1/2 cups graham cracker crumbs (I substituted the above-mentioned cookie crumbs)
1/2 cup sugar (I used about 1/4 cup because the cookies were sweeter than g.c. crumbs)
1 pkg (5.9 oz) instant chocolate pudding mix
3 cups cold milk
1 carton (12 oz) frozen whipped topping, thawed
1 cup chopped peanuts (I skipped the peanuts and sprinkled some cookie crumbs on top)
In a bowl, combine peanut butter and butter. Stir in cracker crumbs and sugar; mix well. Press into a greased 9×13 pan.
Prepare pudding with milk according to package directions, spoon over crust.
Spread with whipped topping.
Sprinkle with peanuts.
Cover and refrigerate for at least 1 hour or until set. Refrigerate leftovers. Yield: 12-16 servings. This was SO good, but I do want to try it the right way sometime (without substitutions)!
And here’s the veggie tray…
Your recipe shows it takes only a bit of creativity to turn regular things such as jello into something spectacular! I will be experimenting with this soon!
Hi Kay, this is a wonderful recipe. I am planning to make it for a party at my son’s school too. One question – do I need to have a white layer between 2 color layers. Have you tried that? If not, I will try it regardless, and let you know how it goes…
Lakshmi, you don’t have to have that white layer in there. It is just for contrasting looks and some people prefer the taste with that layer included. I hope the jello is a hit! Yeah, let me know how it turns out!
Hi Kay, your recipe is great. A co-worker of mine brought these in and I loved them. Every time I asked her for the recipe she could never remember the ingredients. I searched on the internet and found your recipe. I made it and turned out great.
OH MAN IT WAS SO GOOD BUT HOW DO U GET IT NOT TO MIX TOGETHER LOL I DID SOME TONIHGT AND THE EDGE OF MY PAN WASNT AS PERTY AS YOURS…. BUT THE JELLOW IN THE INSIDE LOOKED AWSOME … I WANA TRY TO DO THICKER LAYERS AND ADD SOME FRUITS TO IT LIKE PINAPLE AND SOME NUTS MAYBE,,,
How long can the finished product be stored in the refrigerator? Thank you.
Jeannie, if you keep it covered, it lasts awhile, not sure how long because I don’t think I’ve ever had it longer than 3 or 4 days before it got all eaten, and it was still great at that point. If it’s not covered, the edges get hard after about 2 days.
love the red, green n white for christmas…..so you put the white down first, then add red n white n green n white n red again??????? how many pkgs for the christmas one
Janice, the recipe for the white layer makes 3 layers, so I usually do 4 colored layers to sandwich the white inside. For the Christmas jello, I do 2 boxes of red and 2 boxes of green… red white green white red white green. And then when you put them out on a plate, flip some so the green is on top and some so the red is… you can get a festive look that way from only one pan of jello. Hope that helps! This jello is always a hit! So yes, please make it!
Thank you!! YOUR AWESOME! have a great Day!