DREAMY CREAMY PEANUT BUTTER PIE
Make and share this Dreamy Creamy Peanut Butter Pie recipe from Food.com.
Provided by gailanng
Categories Dessert
Time 40m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Combine cookie crumbs and butter; press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 350° for 6-8 minutes or until crust is lightly browned. Cool on a wire rack.
- In a small bowl, whisk milk and pudding mix for 2 minutes (mixture will be thick). In a large bowl, beat the peanut butter, cream cheese and condensed milk until smooth; stir in pudding. Set aside.
- Gently spread ice cream topping into crust. In a large bowl, beat cream until it begins to thicken. Add sugar; beat until stiff peaks form. Fold 1-1/2 cups into pudding mixture; pour into crust. Spread remaining whipped cream over top; garnish with chocolate curls. Refrigerate until serving.
Nutrition Facts : Calories 761.5, Fat 51.2, SaturatedFat 21.4, Cholesterol 83.3, Sodium 657.5, Carbohydrate 66, Fiber 3, Sugar 46.4, Protein 15.3
PEANUT BUTTER SWIRL ICE CREAM CAKE
Yum! Yum! Yum! Peanut butter, chocolate & ice cream! Scrumptious and a nice presentation. Got this one from a Family Circle Magazine.
Provided by Rhonda J
Categories Frozen Desserts
Time 6h25m
Yield 1 9inch springform pan
Number Of Ingredients 8
Steps:
- Remove ice cream from freezer 30 minutes before using.
- Place chocolate sandwich cookies in food processor.
- Whirl until crumbled,add butter, whirl until crumbled.
- Stand wafer cookies around inside edge of a 9 inch springform pan.
- Reserve 3/4 cup of chocolate crumb mixture,spoon remaining crumb mixture into pan;press evenly over bottom.
- Stir peanut butter,honey& oil in a small dish until blended.
- Place softened ice cream in lg.
- bowl,drizzle about half of the peanut butter mixture onto ice cream,fold together to swirl.
- (other half of peanut butter is reserved to use on top of cake when ready to serve.) Spoon half of the ice cream mixture into prepared pan, spread level.
- Sprinkle evenly with remaining chocolate crumb mixture,pressing mixture down with the back of spoon.
- Spoon on remaining ice cream;spread level.
- Place the cake on a baking sheet and place in freezer.
- Freeze until cake is solid,at least 6 hours or overnight.
- To serve:Stir fudge sauce in glass measure to loosen,but do not warm.
- Spoon remaining peanut butter in blobs over top of cake along with blobs of fudge topping.
- Swirl together with the tip of a knife.
- Let stand for 10 minutes.
- Slice cake into wedges.
Nutrition Facts : Calories 5951.4, Fat 355.7, SaturatedFat 149.7, Cholesterol 655.2, Sodium 3795.6, Carbohydrate 639, Fiber 29.7, Sugar 474.6, Protein 103.5
PEANUT BUTTER SWIRL ICE CREAM
Got this from Saveur Magazine. They say it's based on a recipe in Bruce Weinstein's "The Ice Cream Book".
Provided by rockinred
Categories Frozen Desserts
Time 10h30m
Yield 1 quart
Number Of Ingredients 7
Steps:
- Heat milk in a small saucepan over medium heat until just hot. Meanwhile, beat sugar & eggs together in a medium bowl until thick & pale yellow.
- Gradually whisk hot milk into egg mixture in bowl, then pour milk-egg mixture into saucepan. Return saucepan to medium-low heat and cook custard, stirring constantly with a wooden spoon until it is thick enough to coat the back of the spoon, about 5 minutes. Remove saucepan from the heat and stir in half the peanut butter. Strain the custard inot a large bowl, let cool briefly, stirring often, then stir in cream and vanilla. Cover & refrigerate until cold, 6-8 hours.
- Process mixture in an ice cream maker according to manufacturer's directions, adding half the chopped nuts to the ice cream 30 seconds before it has finished churning. Transfer to a bowl, quickly swirl in remaining peanut butter, cover, and freeze until hard. Serve ice cream sprinkled with remaining nuts.
Nutrition Facts : Calories 5056.8, Fat 398.6, SaturatedFat 134.6, Cholesterol 1157.8, Sodium 2353.7, Carbohydrate 272.7, Fiber 33.6, Sugar 185.7, Protein 152.6
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