instructions

1. Set aside the Cool Whip to thaw out.
2. Preheat oven to 350 degrees.
3. In a food processor, blend Oreo’s until fine. Then in a separate bowl, add melted butter and Oreo’s together.
4. Place muffin liners in cupcake pan and fill Oreo mix 1/3 full. Press mixture around the muffin liner and bake for 10 minutes.
5. In a separate bowl, using a hand mixer, mix cream cheese, peanut butter, powdered sugar and vanilla. Once all mixed together, fold in cool whip.
6. Take the Oreo muffin liners from oven and let cool completely.
7. Fill the cheesecake mixture in the muffin liners, just below the top.
8. Melt chocolate and coconut oil then coat, or drizzle, on the top of the cheesecakes then place back in the freezer to chill, about an hour or until firm.
9. Take out when ready to service and enjoy.

instructions

Peanut Butter Cool Whip

1. First, fold thawed Cool Whip and peanut butter together in a bowl.

Assembly Directions:

1. Line a 8×8 pan in parchment paper
2. Add ice cream sandwiches to bottom layer
3. Layer on the peanut butter cool whip evenly
4. Add another row of ice cream sandwiches
5. Layer on another row of peanut butter cool whip
6. Sprinkle peanuts and Oreo’s
7. Place in freezer to firm up
8. Once firm, cut and serve immediately

instructions

1. Remove the ice cream from the freezer and put it on the counter to soften for a few minutes.
2. While the ice cream 1s softening, mix the chocolate chips and one tablespoon of coconut oil together into a microwave-safe bowl. Microwave on high for 1-1 ½ minutes, pausing every 30-seconds to stir until the mixture is melted and well combined.
3. In another microwave-safe bowl, mix the Teddie Peanut Butter and two tablespoons of coconut oil together. Microwave on high for 1-1 ½ minutes, pausing every 30-seconds to stir until the mixture is warm and loose.
4. Once the ice cream has softened enough that you can easily scoop it, but not so much that it is beginning to melt, scoop out about one-quarter of the ice cream into a brownie or cake pan. Using the back of a spoon or an offset frosting knife, spread the ice cream into an even layer. Return the container of ice cream to the freezer.
5. Using a spoon, drizzle about one­quarter of the chocolate and peanut butter mixtures over the ice cream.
6. Put the pan of ice cream into the freezer for about 10 minutes, or until the first layer has begun to firm up.
7. Repeat for two or three more layers (the number of layers will depend on the size of your pan; the larger the pan, the thinner the layers), freezing for a few minutes in between each.
8. Once done, finish with a final drizzle of the chocolate and peanut butter mixtures. Freeze the pan of ice cream for at least an hour before serving.
9. Grab two cookies, or a bowl, and scoop your ice cream and enjoy!

instructions

1. In a small cup, melt the coconut oil then set aside.
2. In a mixing bowl, add the almond flour, sea salt and chocolate chips.
3. In a separate bowl, mix the peanut butter, coconut oil, maple syrup and vanilla together. Stir ingredients until smooth. Then slowly add the almond flour mixture.
4. If the consistency is dry, add a little bit of milk to it. Don’t add too much as it will become mushy.
5. Once mixed use a cookie scoop and line them on parchment paper. Chill in fridge to firm up a bit, then eat when you’re ready.
6. Optional: Crumble over yogurt, eat as is, or dunk in chocolate for a sweeter treat.

instructions

1. Start by melting your chocolate. Then pour the melted chocolate into the cannoli shells. By adding by the chocolate, it’ll create a layer so the shells wont get soggy.
2. After all the shells have been lined with chocolate, place in fridge so the chocolate has a chance to harden.
3. Then, in a large bowl using a hand mixer blend together the peanut butter, ricotta, powdered sugar, and vanilla until smooth. After this is all mixed, add it to a piping bag (or a sandwich bag). Cut the corner and your ready to start filling.
4. Next, take out the shells from the fridge and pipe the shells with the peanut butter filling.
5. Dunk each end with chocolate chips and place on parchment paper. Then add all completed shells back to the fridge to chill.
6. Take out whenever your ready to enjoy a delicious Italian. No thawing needed.
7. Optional: using a sifter, pour in some powdered sugar and dust over cannoli’s for a nice presentation.

instructions

Frosting

1. Cut the butter into small slices first, then and Teddie Peanut Butter to a large mixing bowl and beat on medium speed until well combined and creamy. Cutting the butter first will help incorporate it into the peanut butter rather than adding the whole stick.
2. Next, add in the milk, extract, and powdered sugar. Reduce the hand mixer speed to low and cream all ingredients together until a nice fluffy consistency.⠀
3. If needed, add more milk to make it fluffy.
4. Optional: Let the frosting chill for an hour to firm up a little bit.
5. Then, transfer the frosting into a piping bag with a large piping tip of your choosing. Refrigerate any leftovers in an airtight container for up to a week (but let it reach room temperature before using).

Cupcakes

1. Using any premade cupcake mix, we opted for yogurt and applesauce as oil and egg substitutions (however you can use the ingredients listed or use substitutions). We added 1 cup of Teddie Natural Smooth to the mix for extra flavor.