EASY PEANUT BUTTER COOKIE FUDGE PIE
Here's a win in the dessert column with a 25-minute prep time: an easy peanut butter cookie pie made with chocolate pudding and a layer of fudge.
Provided by My Food and Family
Categories Dairy
Time 3h20m
Yield 10 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350°F.
- Spray 9-inch pie plate with cooking spray. Mix first 3 ingredients until blended; press onto bottom and up side of pie plate. Use back of fork to make cross-hatch design around edge. Bake 14 to 15 min. or until golden brown. Cool.
- Microwave 4 oz. chocolate, marshmallows and 1/4 cup milk in microwaveable bowl on HIGH 1 min. or until chocolate and marshmallows are melted and mixture is well blended when stirred. Pour into crust. Refrigerate 10 min.
- Beat pudding mix and remaining milk with whisk 2 min. Stir in 1 cup COOL WHIP; spoon into crust. Cover with remaining COOL WHIP. Refrigerate 2 hours or until firm.
- Meanwhile, grate enough of the remaining chocolate to measure 1 tsp.; reserve for garnish. Draw 8 (2-inch-wide) stars on paper; place under sheet of waxed paper on baking sheet. Melt remaining chocolate as directed on package; spoon into small resealable plastic bag. Press out excess air from bag; seal bag. Cut 1/8-inch-piece from one bottom corner of bag. Use to pipe chocolate around outlines, then onto centers of stars; sprinkle with 2 tsp. nuts. Refrigerate until ready to use.
- Garnish pie with chocolate stars, grated chocolate and remaining nuts just before serving.
Nutrition Facts : Calories 420, Fat 21 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 20 mg, Sodium 320 mg, Carbohydrate 56 g, Fiber 3 g, Sugar 44 g, Protein 9 g
SUPER-EASY PEANUT BUTTER COOKIES
When we need cookies in a snap, this is our best go-to recipe - easy, fast and super delicious!
Provided by Kraft Peanut Butter
Categories Trusted Brands: Recipes and Tips KRAFT Peanut Butter
Time 30m
Yield 24
Number Of Ingredients 3
Steps:
- Heat oven to 325 degrees F.
- Mix all ingredients with large spoon until well blended.
- Roll into 24 balls; place, 4 inches apart, on baking sheets. Flatten with fork.
- Bake 20 min. or until lightly browned. (Do not overbake.)
- Cool 5 min. on baking sheets; transfer to wire racks. Cool completely.
Nutrition Facts : Calories 79.1 calories, Carbohydrate 6.8 g, Cholesterol 7.8 mg, Fat 5.5 g, Fiber 0.7 g, Protein 2.3 g, SaturatedFat 1.1 g, Sodium 42.9 mg, Sugar 4.8 g
PEANUT BUTTER PIE
Peanut butter refrigerator pie, very easy to make. Originally submitted to ThanksgivingRecipe.com.
Provided by Lisa G.
Categories Desserts Pies No-Bake Pie Recipes Peanut Butter Pie Recipes
Yield 8
Number Of Ingredients 6
Steps:
- Mix the cream cheese, confectioners' sugar and peanut butter together until smooth. Fold in 1/2 of the whipped topping. Spoon the mixture into the graham cracker crust.
- Place the remaining whipped topping over the top of the peanut butter mixture and garnish with the peanut butter cups. Chill for at least 2 hours or overnight before serving.
Nutrition Facts : Calories 604.8 calories, Carbohydrate 49.5 g, Cholesterol 31.7 mg, Fat 43.1 g, Fiber 1.9 g, Protein 9.5 g, SaturatedFat 23 g, Sodium 366.8 mg, Sugar 38.8 g
PEANUT BUTTER FUDGE PIE
Although I make this fudgy peanut butter pie regularly for luncheons at our church, I've yet to eat a full piece. Usually, there's nothing left but crumbs! With a premade chocolate crust, it's simple to prepare. It travels well, too.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, beat cream cheese until smooth. Beat in 1 cup peanut butter and sugar. Fold in 3 cups whipped topping; spoon into crust. , In a microwave-safe bowl, heat 2/3 cup hot fudge topping for 30 seconds. Pour over peanut butter layer and spread to edges of crust. Refrigerate for 2 hours. , Spread remaining whipped topping over pie. Cut into slices. Place the remaining hot fudge topping and peanut butter in two separate plastic bags. Cut a small hole in the corner of each bag; pipe topping and peanut butter over each slice of pie.,
Nutrition Facts : Calories 685 calories, Fat 42g fat (18g saturated fat), Cholesterol 31mg cholesterol, Sodium 394mg sodium, Carbohydrate 63g carbohydrate (38g sugars, Fiber 4g fiber), Protein 14g protein.
EASY PEANUT BUTTER FUDGE
This is so easy and fun. Even the kids can join in. You can make tons of it and it tastes like the real thing:) You can do any number of varieties and make it your own. Enjoy!
Provided by Susan Lutes
Categories Candies
Time 10m
Number Of Ingredients 2
Steps:
- 1. Easiest Peanut Butter Fudge Put one bag of Reese's peanut butter chips (I believe it was 12 ounces) in a glass bowl, and spread them so that they are not all in the middle of the bowl and they will melt easier. Cook in microwave for 1 minute and a half. Get out and stir, then stir in one can of vanilla cake frosting, stir real good and put in microwave and cook for 1 minute and a half, get out and stir, then put in 9 x 9 grease plate or pan, let cool, cut and eat. I also used milk chocolate and cream cheese frosting very, very good.
EASY PEANUT BUTTER PIE
This no-bake peanut butter pie is just about impossible to mess up, and who in their right mind could resist the killer combination of peanut butter and hot fudge?
Time 1h15m
Yield 8
Number Of Ingredients 6
Steps:
- Combine the cream cheese, powdered sugar, and peanut butter in a mixing bowl. Beat on medium speed with an electric mixer until smooth. Fold in the Cool Whip into the peanut butter mixture until incorporated. Spoon the peanut butter filling into the pie crust. Drizzle the hot fudge topping over the pie and place the pie in the refrigerator to chill for at least an hour before serving.
Nutrition Facts :
PEANUT BUTTER-FUDGE PIE
Sure, the peanut butter and chocolate in this easy fudge pie complement each other. But it's the chocolate cookie crust that makes it perfect.
Provided by My Food and Family
Categories Home
Time 4h25m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Mix cookie crumbs and butter; press onto bottom and up side of 9-inch pie plate.
- Beat vanilla pudding mix and 1 cup milk in medium bowl with whisk 2 min. (Pudding will be thick.) Repeat in separate bowl with chocolate pudding mix and remaining milk. Melt 2 oz. chocolate as directed on package.
- Add 1/4 cup peanut butter to vanilla pudding; mix well. Stir in 1/2 cup COOL WHIP; spread onto bottom of crust. Stir melted chocolate into chocolate pudding; carefully spread over peanut butter layer in crust. Cover with remaining COOL WHIP.
- Microwave remaining peanut butter in microwaveable bowl on HIGH 15 sec. or just until melted; stir. Drizzle over pie. Refrigerate 4 hours or until firm. Melt remaining chocolate; drizzle over pie.
Nutrition Facts : Calories 400, Fat 20 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 15 mg, Sodium 550 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g
EASY PEANUT BUTTER FUDGE
This is an easy homemade peanut butter fudge recipe the whole family will love!
Provided by Valentina Ablaev
Categories Dessert
Time 40m
Number Of Ingredients 6
Steps:
- Prepare an 8"x8" square baking dish by lining it with parchment paper and set aside.
- Over medium heat, combine the peanut butter, butter, vanilla, and salt in a saucepan. Cook until it's smooth, stirring frequently.
- Remove from heat and with a spatula, stir in the powdered sugar.
- Spread the fudge evenly in the baking sheet and top with desired toppings. Drizzle with melted chocolate.*
- Refrigerate the fudge until it sets.
Nutrition Facts : Calories 240 kcal, Carbohydrate 36 g, Protein 5 g, Fat 10 g, SaturatedFat 2 g, Cholesterol 1 mg, Sodium 121 mg, Fiber 1 g, Sugar 33 g, ServingSize 1 serving
PEANUT BUTTER FUDGE PIE
This is a combination of a recipe Mom Meyer gave me and one I found on Zaar. The fudge layer adds some interest. I reduced the sugar and increased the peanut butter from other recipes. This is a good summer treat, and can be frozen for a while. Thaw at least a few hours before eating in the fridge or an hour before on the counter.
Provided by MahnaMahna
Categories Pie
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Mix cream cheese until fluffy.
- Blend in peanut butter and powdered sugar, mix well.
- Slowly add milk.
- Fold in 2-4 ounces of the whipped topping.
- Set aside.
- Spread fudge onto bottom and sides of prepared crust.
- Put mixture into crust.
- Freeze a few hours until just set.
- Spread remaining whipped topping over pie.
- Sprinkle with chocolate chips.
- Replace lid and freeze.
- Thaw in fridge 2 or more hours, or counter 1 hour, before serving.
Nutrition Facts : Calories 767.5, Fat 56.3, SaturatedFat 21.1, Cholesterol 74.9, Sodium 609.6, Carbohydrate 56.3, Fiber 3.6, Sugar 37.2, Protein 16.9
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