Frozen Double Fudge Peanut Butter Pie Food

FROZEN PEANUT BUTTER PIE

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!

PEANUT BUTTER FUDGE PIE

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.,

FUDGE SUNDAE PIE

Steps:

• In a large saucepan, combine 1/4 cup corn syrup, butter and brown sugar. Bring to a boil; cook and stir for 1 minute., Remove from the heat; stir in cereal until blended. Press into a greased 9-in. pie plate., In a small bowl, combine the peanut butter, hot fudge topping and remaining corn syrup. Set aside 1/3 cup for topping. Spread remaining mixture over crust; sprinkle with half of the peanuts. Top with frozen yogurt. Freeze, covered, for 6 hours or until firm. , Warm reserved peanut butter mixture; drizzle over pie. Sprinkle with remaining peanuts. Let stand at room temperature for 5 minutes before cutting.

FROZEN PEANUT BUTTER PIE

Steps:

• Mix graham cracker crumbs, 1/4 cup sugar and brown sugar in medium bowl. Add butter and stir until blended. Press mixture onto bottom and up sides of 9-inch-diameter glass pie pan. Refrigerate while preparing filling.
• Beat cream cheese, peanut butter, vanilla, and remaining 3/4 cup sugar in large bowl until smooth. Using electric mixer with clean dry beaters, beat cream in another large bowl until stiff peaks form. Gently fold whipped cream into peanut butter mixture in 4 additions. Spoon filling into prepared crust, mounding in center. Freeze until firm, about 2 hours. (Can be prepared 1 day ahead. Cover and keep frozen.)
• Warm hot fudge sauce according to package directions, if desired. Cut pie into wedges; serve with hot fudge sauce.

FROZEN PEANUT BUTTER PIE

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.

KRAFT® NUTTER BUTTER FROZEN PEANUT BUTTER PIE

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.

PEANUT BUTTER FUDGE PIE

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.

PEANUT BUTTER PIE (FROZEN)

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.

FROZEN PEANUT PARFAIT PIES

Steps:

• In a large bowl, beat cream cheese and condensed milk until smooth; fold in whipped topping. Spread a fourth of the mixture into each pie shell. Drizzle each with a fourth of the fudge topping; sprinkle each with 1/2 cup peanuts. Repeat layers. , Cover and freeze for 4 hours or overnight. Remove from the freezer 5 minutes before cutting.