Time 5m Number Of Ingredients 5 Steps:
Combine the cream cheese and peanut butter in a bowl and beat with an electric mixer for about 2-3 minutes. Add the Cool Whip and powdered sugar and continue beating until smooth. Spoon the filling into the crust and freeze for at least 8 hours or overnight. I like to drizzle the pie with some chocolate syrup and I usually add some chocolate shavings to the top also - it makes a fabulous dessert even better and it looks fancier that way too! Enjoy!
Time 5h15m Yield 8 slices, 8 serving(s) Number Of Ingredients 7 Steps:
In a medium bowl, blend together cream cheese, sugar and peanut butter. Slowly add the milk while beathing, so your mixture is creamy. Continue beating until fluffy. Fold in the nondairy whipped topping. Pour the mixture into the graham cracker crust pie shell. Swill the fudge sauce through the pie (i usually use a butter knife) Freeze until firm.
Time 30m Yield 6 to 8 servings Number Of Ingredients 8 Steps:
Reserve 1/4 cup cookie crumbs. In a bowl combine remaining cookie crumbs and butter and press into bottom and side of a 10-inch (1 1/2 quart) pie plate. Chill shell. In a heavy saucepan dissolve sugar in milk over moderate heat, stirring, and remove pan from heat. Whisk in peanut butter and vanilla until combined well and cool in a bowl set in a larger bowl of ice water, stirring occasionally. In another bowl beat cream until it just holds stiff peaks and fold into peanut-butter mixture with chopped peanuts. Turn mixture into shell, smoothing top. Sprinkle reserved cookie crumbs around edge of pie. Pipe rosettes of whipped cream decoratively onto crumbs and top rosettes with whole peanuts. Freeze pie, uncovered, until frozen hard, about 5 hours. Pie may be made 2 days ahead and frozen, covered with plastic wrap and foil after 5 hours. Let pie stand in refrigerator 30 minutes before serving.
Time 10m Yield 6 servings. Number Of Ingredients 7 Steps:
In a large bowl, beat the cream cheese, peanut butter, sugar and vanilla until smooth. Fold in the whipped topping. Spoon into the crust. Drizzle with chocolate syrup. Cover and freeze for 4 hours or until set. , Remove from the freezer 30 minutes before serving.
Time 2h20m Yield 16 Number Of Ingredients 6 Steps:
Beat together cream cheese and confectioners’ sugar. Mix in peanut butter and milk. Beat until smooth. Fold in whipped topping. Spoon into two 9 inch graham cracker pie shells; cover, and freeze until firm.
Number Of Ingredients 9 Steps:
Reserve 1/4 cup cookie crumbs. In a bowl combine remaining cookie crumbs and butter and press into bottom and side of a 10-inch (1 1/2 quart) pie plate. Chill shell. In a heavy saucepan dissolve sugar in milk over moderate heat, stirring, and remove pan from heat. Whisk in peanut butter and vanilla until combined well and cool in a bowl set in a larger bowl of ice water, stirring occasionally. In another bowl beat cream until it just holds stiff peaks and fold into peanut-butter mixture with chopped peanuts. Turn mixture into shell, smoothing top. Sprinkle reserved cookie crumbs around edge of pie. Pipe rosettes of whipped cream decoratively onto crumbs and top rosettes with whole peanuts. Freeze pie, uncovered, until frozen hard, about 5 hours. Pie may be made 2 days ahead and frozen, covered with plastic wrap and foil after 5 hours. Let pie stand in refrigerator 30 minutes before serving.
Time 4h45m Yield 12 Number Of Ingredients 7 Steps:
Mix cookie crumbs and butter. Press onto bottom and up side of 9-inch pie plate. Beat cream cheese, peanut butter, sugar and vanilla with mixer until blended. Stir in 1-1/2 cups COOL WHIP; spoon into crust. Freeze 4 hours or until firm. Remove from freezer 30 min. before serving. Let stand at room temperature to soften slightly. Top with remaining COOL WHIP.
Time 1h15m Yield 8 serving(s) Number Of Ingredients 7 Steps:
Whip cream cheese at low speed until soft and fluffy. Beat in sugar and peanut butter at medium speed. Slowly beat in milk. Fold topping into mixture. Fold into pie shell and sprinkle with chopped nuts. Freeze until just firm. Cut into wedges and serve.
Time 15m Yield 6-8 servings. Number Of Ingredients 6 Steps:
Spread half of the ice cream into crust. Combine peanut butter and corn syrup; spread over ice cream. Top with remaining ice cream. Drizzle with chocolate syrup and sprinkle with nuts. , Cover and freeze for 3-4 hours. Remove from the freezer 15 minutes before serving.
Yield Serves 8 Number Of Ingredients 6 Steps:
Blend powdered sugar, peanut butter, cream cheese and vanilla in processor until smooth, occasionally scraping down sides of work bowl. Transfer mixture to large bowl. Beat cream in medium bowl to soft peaks. Fold cream into peanut butter mixture in 2 additions. Spoon peanut butter filling into crust and smooth top. Freeze pie until filling is firm, at least 3 hours. (Can be prepared 1 week ahead. Cover and keep frozen. Let stand room temperature 20 minutes before serving.)
Time 4h45m Yield 12 servings Number Of Ingredients 7 Steps:
Mix cookie crumbs and butter; press onto bottom and up side of 9-inch pie plate. Beat next 4 ingredients in medium bowl with mixer until well blended. Stir in 1-1/2 cups COOL WHIP; spoon into crust. Freeze 4 hours or until firm. Remove from freezer 30 min. before serving. Let stand at room temperature to soften slightly. Top with remaining COOL WHIP.
Time 4h20m Yield 10 servings Number Of Ingredients 8 Steps:
Beat cream cheese spread, peanut butter and sugar in large bowl with mixer until blended. Add COOL WHIP; mix well. Spread caramel topping onto bottom of crust; cover with cream cheese mixture. Freeze 4 hours or until firm. Top with nuts just before serving. Melt chocolate as directed on package; drizzle over pie.
