Cream Cheese Peanut Butter Pie Food

EASY PEANUT BUTTER-BANANA CREAM PIE

Steps:

• Heat oven to 350ºF.
• Mix crumbs, sugar and butter until blended; press onto bottom and up side of 9-inch pie plate. Bake 10 min.; cool.
• Beat cream cheese and peanut butter in large bowl with mixer until creamy. Gradually beat in milk. Add dry pudding mixes; beat 1 min. Gently stir in 1-1/2 cups COOL WHIP.
• Slice banana; place in crust. Cover with filling. Refrigerate 2 hours or until firm. Garnish with remaining COOL WHIP and nuts just before serving.

PEANUT BUTTER CREAM CHEESE PIE

Steps:

• In a large bowl with an electric mixer, beat peanut butter and cream cheese until smooth. Beat in confectioners' sugar and vanilla until smooth. Fold in 3 cups whipped topping and 3/4 cup peanut butter cups. Spoon mixture into crust. Top with remaining whipped topping and remaining peanut butter cups.
• Chill 8 hours or overnight, until firm.

PEANUT BUTTER CREAM PIE

Steps:

• Whip the cream cheese until soft and fluffy. Beat in the sugar and peanut butter.
• Fold whipped topping into the peanut butter mixture. Pour filling into the pie shell. Sprinkle pie with chopped peanuts. Chill until firm.

CHOCOLATE PEANUT BUTTER PIE

Steps:

• For the crust: Preheat the oven to 350 degrees F. Crush the cookies until they're fine crumbs. Pour the melted butter over the top and stir with a fork to combine. Press into a pie pan and bake until set, 5 to 7 minutes. Remove from the oven and allow to cool completely.
• For the filling: Beat the peanut butter with the cream cheese until smooth. Add the powdered sugar and beat until smooth. Add in the thawed whipped topping and beat until smooth, scraping the sides as needed.
• Pour the filling into the crust, evening out the top with a knife or spatula. Chill for at least an hour before serving.

PEANUT BUTTER CREAM PIE

Steps:

• In a large bowl, beat cream cheese until fluffy. beat in sugar and peanut butter. Gradually add milk. Fold in whipped topping; spoon into the crust. Sprinkle with peanuts. Chill overnight.

PEANUT BUTTER PIE WITH CREAM CHEESE

Steps:

• In a large bowl, beat the cream cheese, peanut butter and milk until smooth. Gradually beat in confectioners' sugar. Fold in whipped topping. Spoon into crusts. Cover and refrigerate for at least 4 hours before serving. Sprinkle with peanuts.

PEANUT BUTTER PIE

Steps:

• Heat the milk in a small pot over low heat until warm. Remove from the heat and stir in the chocolate chips until melted and smooth. Set aside to cool slightly; mixture should be thick but have a pourable consistency.
• In a large bowl using an electric mixer on high, beat together the cream cheese with the peanut butter and powdered sugar. In a separate bowl, beat together the heavy cream with the vanilla until doubled in volume and soft peaks form.
• Stir one-third of the whipped cream into the peanut butter mixture to lighten it. Fold in the remaining whipped cream until combined.
• Spread into the graham cracker crust. Pour the melted chocolate over the top of the pie and sprinkle with the chopped peanuts. Place the pie in the freezer to set up, about 1 hour.

NO-BAKE PEANUT BUTTER FLUFF PIE

Steps:

• Butter a 9 1/2-inch deep-dish pie dish.
• Melt the butter in a large saucepan over medium-low heat. Add 2 cups of the marshmallow creme and whisk continuously until melted and combined with the butter, about 2 minutes. Remove from the heat and stir in the cereal and pretzels until coated. Press the mixture into the bottom and all the way up the sides of the prepared pie dish.
• Meanwhile, beat the cream cheese, 1 cup of the marshmallow crème and 1 cup of the peanut butter in a large bowl with an electric mixer on medium speed until smooth, about 2 minutes. Slowly pour in the heavy cream and continue beating until light, fluffy and stiff peaks form, about 5 minutes.
• Pour the filling into the crust and smooth out the top, taking care not to cover the crust edge. Microwave the remaining 1/4 cup peanut butter in a small microwave-safe bowl in 30-second intervals, stirring after each, until melted and pourable, about 1 minute.
• Drizzle half of the peanut butter over the pie. Spoon the remaining 1 cup marshmallow creme onto the center of the pie and smooth it out slightly so that it looks like a soft marshmallow pillow. Drizzle with the remaining peanut butter. Chill until set, 6 hours and up to overnight.

NO-BAKE PEANUT BUTTER PIE

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. Takes about 2 hours and 30 minutes to set.
• Remove from freezer and allow pie to soften for 10 minutes.
• Slice and Enjoy!

CREAM CHEESE PEANUT BUTTER PIE

Steps:

• For crust: Mix all ingredients in 9 inch round pie pan.
• Press mixture firmly into bottom and up sides of pan.
• Freeze while perparing peanut butter filling.
• For filling: Using electric mixture, beat peanut butter, cream cheese, 1/2 cup sugar and melted butter in large bowl.
• Using clean, dry beaters, beat cream with remaining 1/2 cup sugar and vanilla in a medium bowl until peaks form.
• Stir 1/4 of cream into peanut butter mixture, then fold in remaining cream (mixture will be thick).
• Spoon into prepared crust.
• Refrigerate until firm.
• For glaze: Bring cream to boil in a heavy small saucepan.
• Reduce heat to low.
• Add chocolate and stir until melted and smooth.
• Cool glaze slightly; pour over filling.
• Tilt pan, coating top completely.
• Refrigerate at least one hour.

EASY PEANUT BUTTER CREAM PIE

Steps:

• Mix together the first 5 ingredients (following crust) and fold in Cool Whip (add liqueur if desired).
• Scoop and smooth into graham crust then garnish with drizzled chocolate syrup (sprinkle chopped peanuts on the top if desired).
• Put in refrigerator 1 hour or longer before serving.

FUDGY CREAM CHEESE-PEANUT BUTTER PIE

Steps:

• Beat first 4 ingredients in large bowl with mixer until blended. Stir in 2 cups COOL WHIP.
• Spoon into crust.
• Refrigerate 4 hours or until firm. Top with warm fudge sauce and remaining COOL WHIP just before serving.

MILE-HIGH PEANUT BUTTER PIE

Steps:

• Heat oven to 375ºF.
• Combine wafer crumbs and butter; press onto bottom and up side of 9-inch pie plate. Bake 10 min.; cool.
• Beat chocolate pudding mix and 1 cup milk with whisk 2 min. (Pudding will be thick.) Spread onto bottom of crust. Gradually add remaining milk to cream cheese in large bowl, beating constantly with mixer until well blended. Add dry vanilla pudding mix; beat 2 min.
• Reserve 1 Tbsp. peanut butter. Add remaining peanut butter to vanilla pudding mixture; beat until blended. Gently stir in 1 cup COOL WHIP. Spread over chocolate pudding layer to within 1 inch of edge. Top with remaining COOL WHIP.
• Refrigerate 3 hours. When ready to serve, microwave remaining peanut butter in microwaveable bowl on HIGH 15 sec. or until melted when stirred. Melt chocolate as directed on package. Drizzle peanut butter, then chocolate over pie.

EASY PEANUT BUTTER-MUD PIE

Steps:

• Heat oven to 375°F.
• Mix wafer crumbs, 2 Tbsp. sugar and butter; press onto bottom and up side of 9-inch pie plate. Bake 10 min.; cool.
• Reserve 1 Tbsp. peanut butter; beat remaining peanut butter with cream cheese and remaining sugar in medium bowl with mixer until blended. Whisk in 1 cup COOL WHIP; spread onto bottom of crust. Beat pudding mix and milk with whisk 2 min.; spread over cream cheese layer.
• Refrigerate several hours or until firm. When ready to serve, spread remaining COOL WHIP over pie. Microwave remaining peanut butter in microwaveable bowl on HIGH 10 sec. or just until softened; stir until smooth. Melt chocolate as directed on package. Drizzle peanut butter and chocolate over pie.

NO-BAKE CREAM CHEESE PEANUT BUTTER PIE WITH CHOCOLATE WHIPPED CREAM

Steps:

• For the crust: Pulse the pretzels in a food processor until finely ground. In a large bowl, combine the pretzel crumbs, butter and brown sugar. Mix with your hands. Press the mixture into the bottom and up the sides of a 9-inch pie plate. Cover and refrigerate.
• For the filling: Combine the cream cheese, peanut butter and brown sugar in a medium bowl and beat with a mixer until smooth. Fold in the whipped cream. Spoon the filling into the pie shell, cover and return to the refrigerator.
• For the chocolate whipped cream: Put the chocolate and whipping cream in the top of a double boiler over medium heat. Whisk until melted. Cover and refrigerate for 2 hours. Once cooled, beat the chocolate cream with a mixer until thick and spreadable (do not overmix).
• Cover the pie with the chocolate whipped cream. Garnish with chocolate shavings if using. Serve the pie right away or refrigerate for another 2 hours.

PEANUT BUTTER AND CREAM CHEESE SPREAD

Steps:

• Mix cream cheese and peanut butter together in a medium bowl with electric mixer, until smooth.
• Note: this keeps well in fridge for up to a week.

NUTTER BUTTER PIE

Steps:

• Preheat oven to 350 degrees F & Get a Big bowl.
• Mix cream cheese, peanut butter, powder sugar and vanilla with electric mixer on medium speed until well blended.
• Take your ziploc bag enter 1 package of Nutter Butter into Ziploc,.
• Try to press as much air out of the bag as possible, and tightly seal it shut.
• Using medium force, break the cookies with the rolling pin or woodenspoon.
• Continue crushing the broken pieces until you are left with coarsely crushed crumbs(chucky not fine dust lol).
• Then Fold into same mixture bowl.
• In New bowl open your 2nd package of cookies and sperate the filling and the cookies put the cookies in your 2nd ziploc bag.
• (optional) When done mix filling with spoon and add in your mixture bowl.
• Now take your ziploc bag of cookies and crush them finely & evenly.
• In a medium bowl, mix together crumbs and melted margarine. Place mixture in a 9 inch pie pan and press firmly into bottom and sides of pan.
• Bake in preheated oven for 8 minutes & Allow to cool.
• Spoon your mixture into your pie crust & spoon your whip cream topping on top of the filling.
• (optional) Garnish with remaining nutter butter cookies and crumb the edges of the pie.
• Before serving put it in the freezer for one hour And Devour.

EASY WHIPPED PEANUT BUTTER PIE

Steps:

• Mix cream cheese and powdered sugar with an electric mixer until creamy. Mix in peanut butter until incorporated. Add whipped topping and mix until fluffy.
• Pour mixture into the pie crust. Cover and freeze for at least 2 hours.
• When ready to serve, remove pie from the freezer and let thaw for 10 to 15 minutes. Drizzle with chocolate syrup and serve.

PEANUT BUTTER PIE

Steps:

• 1. Heat oven to 350 °F. Place vanilla wafer crumbs in a medium bowl. Pour over the melted butter and stir to combine. Divide equally into two 9-inch pie tins. Press mixture onto bottom and up sides of pie dish. Transfer to oven and bake until golden brown, 10 to 15 minutes. Remove to a rack to cool completely.
• 2. In the bowl of an electric mixer fitted with the paddle attachment combine the cream cheese, peanut butter, and condensed milk. Mix until smooth. Add confectioner's sugar. Using a large rubber spatula fold in 3 cups Cool Whip. Pour mixture into cooled pie shells. Decorate cake as desired with more cool whip. Garnish with chocolate shavings and peanuts. Refrigerate or freeze until firm.

PEANUT BUTTER PIE

Steps:

• Beat peanutbutter, sugar, and cream cheese together. Scoop out half of the whipped cream into the peanutbutter mixture and fold. Pour into pie shell. Spread remaining whipped cream over top of the pie. Decorate with chocolate or peanutbutter chips or both if you like.

NO-BAKE CREAM CHEESE PEANUT BUTTER PIE WITH CHOCOLATE WHIPPED CREAM

Steps:

• First Step:First combine the ingredients for the pretzel crust. In a food processor pulse ther pretzel until they are finely ground. Then add the pretzel crumbs to a large mixing bowl together with the brown sugar and melted butter. Second Step:Press the pretzel mixture into the bottom and up the sides of a 9-inch pie dish. Cover and refrigerate while you make the peanut butter filling. Third Step:For the filling combine the cream cheese, smooth peanut butter and brown sugar in a mixing bowl. Beat with a hand mixer until smooth and creamy. Fold in the whipped cream and spoon the filling into the refrigerated pie crust. Cover again and return to the refrigerator. Fourth Step:Now make the chocolate whipped cream; melt the roughly chopped dark chocolate and whipping cream on a double boiler over medium low heat. Whisk until the chocolate has melted completely. Cover and refrigerate the whipped topping for at least 2 hours. Once cooled, beat the mixture with a mixer until thick and spreadable. Don't overmix as it will separate the whipped cream. Fifth Step:Cover the pie with the chocolate whipped cream. Garnish with the optional chocolate shavings. Sixth Step:You can serve the pie right away or refrigerate for another 2 hours or so. Enjoy!

NO-BAKE PEANUT BUTTER CREAM PIE

Steps:

• Add the cookies, peanuts, and salt to the bowl of a food processor fitted with the chopping blade. Pulse until the cookies are crushed and peanuts have been chopped into small pieces. Add the crushed mixture to a large bowl and drizzle the melted butter over the top. Stir to coat all the crumbs in butter. Pour the crust mixture into 9-inch deep-dish pie dish. Press firmly with fingers or the bottom of a small measuring cup to form the crust in the bottom and up the sides of the dish. The crust will be thick. Refrigerate to allow the crust to firm up.
• In a medium bowl, use a mixer to beat the cream cheese until smooth. Add the peanut butter and 3 tablespoons of heavy cream and mix until smooth. Set aside.
• In a large bowl, use a mixer to beat 1 cup of heavy cream until frothy. Gradually add the powdered sugar, and mix until very soft peaks begin to form. Add the peanut butter mixture to the beaten cream in three batches, mixing well after each addition. Mix until stiff peaks form. Spread the mixture into the prepared crust.
• In a small bowl, melt about 2 tablespoons of peanut butter in the microwave until pourable. Drizzle the melted peanut butter over the top of the prepared pie. Refrigerate for at least 4 hours to allow the pie to firm up. Store covered in the refrigerator. Serve chilled, topped with additional sweetened whipped cream - if desired.

NO BAKE PEANUT BUTTER PIE

Steps:

• The first step in making this peanut butter pie is to add the powdered sugar and cream cheese into a mixing bowl. You will then want to whip the two together for at least 3-5 minutes or until creamy in texture.
• The next step is adding in the creamy peanut butter. Again, you will want to mix this for a few minutes. It will resemble that of a peanut butter cookie dough.
• The final step to making this peanut butter pie is to add in the cool whip. Start out by adding in half of the container. When this has been mixed thoroughly, add in the other half of the cool whip.
• Scoop the peanut butter pie mixture into a graham cracker crust. You can serve right away or refrigerate it for an hour to make the slices come out easier!
• (Optional) If you are really wanted to wow your guests, you can melt some peanut butter and drizzle it on top of a slice of peanut butter pie. Also, you can top it with some chocolate chips!

PEANUT BUTTER CREAM PIE

Steps:

• Using an electric mixture, fitted with the whip attachment, beat the cream cheese and sugar until smooth. Add the peanut butter, milk and roasted peanuts and beat well. Fold 2 cups of the whipped cream into the cheese mixture. Pour the filling into the prepared crust. Place the pie in the refrigerator and chill completely, about 2 hours. Slice the pie into 8 servings. To assemble, place 1 piece of pie on each plate. Dollop each piece of pie with the remaining whipped cream. Garnish each piece with the salted peanuts, drizzle of chocolate sauce, chocolate curls and mint.