Frozen Snickers Pie Food

DEEP-DISH SNICKERS PIE

Steps:

• Preheat the oven to 350 degrees F.
• For the crust: Melt 1 cup of the candy bars with the butter in a small saucepan over medium heat, whisking frequently, about 4 minutes.
• Pulse the cookies in a food processor to fine crumbs. Drizzle in the candy mixture until the crumbs are completely coated. Firmly press the crumb mixture into the bottom and up the side of a 9-inch deep-dish pie plate. Bake until the crust is set, 10 to 12 minutes. Spread the dulce de leche over the warm crust with an offset spatula then drizzle with 1/4 cup hot fudge; set aside.
• For the filling: Beat the peanut butter, cream cheese and sugar in a large bowl with an electric mixer on medium speed until combined. Whip the cream in a medium bowl with an electric mixer on medium speed until stiff peaks form. Fold the whipped cream into the peanut butter mixture until combined. Fold in the remaining 1 cup chopped candy bars. Pour the filling into the crust, evening out the top with a spatula. Drizzle with the remaining 1/4 cup hot fudge sauce.
• Make a decorative ring around the edge of the pie (do not cover the crust) with more chopped candy bars, overlapping them slightly. Inside that ring, make a second ring with the chopped peanuts. Chill until set, at least 4 hours and up to overnight.

EASY FROZEN SNICKERS ICE CREAM PIE

Steps:

• Whip together your heavy whipping cream.
• In a large bowl, combine your whipped cream with the sweetened condensed milk.
• Add vanilla, and 1 cup chopped snickers to the mixture. Combine well.
• Pour into your store-bought pie shell. Place in the freezer for two hours. This is what will give it the creamy ice cream texture that you want!
• Once ready, take it out of the freezer and add your toppings. Drizzle chocolate syrup and caramel topping on top of the Snickers Ice Cream Pie.
• Lastly, add 1 cup more chopped Snickers candy to finish the pie. Serve immediately and place any extras in the freezer after cutting.

FROZEN SNICKER PIE

Steps:

• Using a large mixing bowl let the ice cream soften, with an electric mixer mix in the dry pudding mix and peanut butter.
• With a spatula fold in the Cool Whip Lite. Pour into the pie crust.
• Cover the pie with plastic wrap or the dome cover included with the pie crust and place in the freezer for at least two hours.
• Remove from freezer 10 minutes before serving. This can be refrozen.
• Diabetic Exchanges: 1/2 meat, 1 1/2 starch, 1 fat.

FROZEN SNICKERS PIE

Steps:

• Spread half the softened ice cream over the brownies making sure to spread to the edge o the pan. Sprinkle the chopped Snickers bars over the ice cream. Spread the rest of the ice cream on top.
• Freeze for 4 hours or more.
• Assemble: Remove the springform from the pan. Warm the hot fudge sauce. Cut out a piece of the pie and place on a plate. Drizzle with one tablespoon of caramel sauce and one tablespoon of hot fudge sauce. Top with a tablespoon or peanuts and a bit of whipped cream. Assemble the rest of the servings. Serve immediately.

NO BAKE SNICKERS PIE

Steps:

• Mix cream cheese and caramel spread together.
• Add cool whip and beat until blended.
• Spoon into crust.
• Put Snickers Bars in a zip lock back and break into small-small pieces.
• Sprinkle the Snickers on top of the pie.
• Refrigerate until set (2 hours or more).
• ENJOY!

SNACKASNICKER PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium mixing bowl, beat softened cream cheese until fluffy. Mix in sugar until well combined. Add eggs and vanilla. Beat until smooth. Fold in all but 1/2 cup of chopped candy bars.
• Sprinkle reserved 1/2 cup of chopped candy bars onto bottom of graham cracker crust. Pour cream cheese mixture into crust.
• Bake in preheated oven for 20 to 25 minutes; do not brown on top. Will be soft in middle. Chill before serving.

SNICKERS BAR PIE RECIPE

Steps:

• Combine the graham cracker crumbs, melted butter and sugar in a small bowl. Press into a 9 inch pie pan that has been sprayed lightly with non stick cooking spray.
• Bake for 10 minutes at 350 degrees. Cool completely.
• Chop the Snickers bars into bite sized chunks. Set aside.
• In a mixing bowl combine the cream cheese, peanut butter and powdered sugar. Whisk all together until well blended.
• Then stir in the cool whip and 3/4 of the snickers bars. Spoon the mixture into the graham cracker crust and spread around gently. Top with remaining Snickers chunks.
• Refrigerate for 2-3 hours.
• Drizzle chocolate syrup over the top before serving.

WEIGHT WATCHER'S FROZEN SNICKER'S DESSERT

Steps:

• In a bowl mix all ingredients together until blended.
• Transfer into a 13 x 9-inch pan then freeze.
• Cut into 16 equal pieces.