Fudge Topped Peanut Butter Cream Pie Food

FUDGY PEANUT BUTTER CREAM PIE

Steps:

• Spread 1/2 cup fudge topping onto bottom of crust. Freeze 10 min.
• Beat peanut butter and milk in large bowl with whisk until blended. Add dry pudding mixes; beat 2 min. (Pudding will be thick.) Stir in half the COOL WHIP; spoon into crust. Cover with remaining COOL WHIP.
• Refrigerate 3 hours or until firm.
• Warm remaining fudge topping, then drizzle over pie just before serving.

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-FUDGE SWIRL PIE

Steps:

• Beat cream cheese, sugar and peanut butter in large bowl with mixer until blended. Whisk in COOL WHIP.
• Spoon into crust. Drizzle with fudge topping; swirl gently with knife.
• Refrigerate 4 hours or until firm.

PEANUT BUTTER PIE WITH FUDGE TOPPING

Steps:

• For crust: Generously butter 9 inch glass pie plate.
• Mix all crust ingredients in medium bowl and press into plate.
• Refrigerate 1 hour.
• For filling: Beat cream cheese and peanut butter in large bowl until well blended.
• Add 1 cup icing sugar and butter and beat until fluffy.
• Beat cream in separate bowl until soft peaks form.
• Gradually add remaining 2 tblsps sugar and vanilla and beat to stiff peaks.
• Fold 1/3 of cream into peanut butter mixture to lighten.
• Gently fold in remainder.
• Spoon into crust.
• Refrigerate until firm, about 3 – 4 hours.
• For topping: Melt chocolate with cream; stir until smooth.
• Cool to lukewarm and spread over pie.
• Refrigerate until firm, about 3 – 4 hours.
• Can be prepared 1 day ahead.

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.,

DECADENT PEANUT BUTTER PIE

Steps:

• Beat together 1 cup peanut butter, cream cheese and sugar in a medium bowl with an electric mixer on medium, until well combined. Gently mix in 3 cups whipped topping until thoroughly combined. Spoon mixture into pie shell. Using a spatula, smooth mixture to edges of pie.
• Reserve 2 tablespoons of hot fudge topping into the corner of a resealable plastic bag. Microwave remaining topping, on HIGH (100% topping), for 1 minute. Stir. Spread topping over pie, covering entire peanut butter layer. Refrigerate until set. Spread remaining whipped topping (1 1/2 cups), over hot fudge layer, being careful not to mix the two layers.
• Cut a small corner from bag containing topping. Squeeze bag to drizzle topping over pie. Place remaining 2 tablespoons peanut butter in a resealable food storage bag; cut bag corner and squeeze to drizzle in opposite direction from topping. Refrigerate until ready to serve.

FUDGY PEANUT BUTTER MOUSSE PIE

Steps:

• Spread 1/2 cup fudge topping onto bottom of pie crust. Freeze 10 min. Meanwhile, beat cream cheese, sugar and 1/4 cup peanut butter in medium bowl with mixer until blended. Gently stir in COOL WHIP.
• Spoon cream cheese mixture into crust; cover with remaining fudge topping. Microwave remaining peanut butter in microwaveable bowl on HIGH 30 sec. or until melted when stirred; drizzle over pie. Swirl gently with spoon.
• Refrigerate 2 hours or until firm.

PEANUT BUTTER ICE CREAM PIE WITH FUDGE TOPPING

Steps:

• Finely grind cookies in processor. Add butter; blend until moist crumbs form. Press crumb mixture over bottom and up sides of 9-inch-diameter springform pan with 2 3/4-inch high sides. Heat sauce in microwave or in small saucepan until warm. Pour 1 cup sauce over bottom of crust. Freeze 1 hour. Spoon ice cream over sauce in pan; smooth top. Freeze until firm, about 2 hours. Rewarm remaining sauce in microwave or saucepan until warm. Pour over ice cream, covering completely. Sprinkle nuts in 1-inch-wide border around edge of pie. Freeze until set, about hour. (Can be prepared 1 week ahead. Cover and keep frozen.)
• Run small sharp knife around pan sides to loosen crust. Release pan sides. Cut pie into wedges and serve.

PEANUT BUTTER FUDGE PIE

Steps:

• Warm hot fudge sauce slightly in microwave.
• Spread onto bottom of graham cracker crust.
• Place in freezer for 10 minutes until you assemble the rest of the pie.
• Beat together the cream cheese, peanut butter and 1 container (8oz) Cool Whip.
• Place on top of chilled hot fudge.
• Top with additional container of Cool Whip.
• Refrigerate.
• Drizzle plate with Hershey's Syrup and place a slice of pie on top to serve.
• Sometimes I only use half of the second container of Cool Whip so I can get the lid back on the pie dish. Also if you can't find the bigger size graham cracker crust, just make as shown but save the 2nd Cool Whip and put on pie when ready to serve.

HOT FUDGE PEANUT BUTTER PIE

Steps:

• Save 1 1/2 cups of whipped topping for the top of the pie.
• Save 2 Tablespoons each of Peanut Butter and Hot Fudge for the decorative (and tasty) drizzle on top of the pie.
• Once the cream cheese has softened to room temperature, in a bowl large enough for the ingredients, mix the Peanut Butter, Cream Cheese, and Sugar.
• Then fold in 3 cups Whipped Topping.
• Put the mixture into the Chocolate Pie Crust and spread it even to the edges.
• Using a microwave safe dish or cup, warm all but the 2 Tablespoons of Hot Fudge that you set aside in the microwave for 1 minute.
• Stir to evenly distribute the heat throughout the Hot Fudge.
• Cover the Peanut Butter mixture in the pie crust with the Hot Fudge.
• Refrigerate pie until it is time for dessert.
• Prior to pesentation, spread the 1 1/2 cups of topping over the top of the pie.
• Then, the drizzle.
• Put the Hot Fudge and Peanut Butter that you saved earlier, into two separate sandwich bags.
• Knead both to prepare for the drizzling.
• Draw straight lines across the pie with the Peanut Butter.
• Then, draw perpendicular lines across the pie wit the Hot Fudge.
• Enjoy!

GRANDMA'S CREAMY PEANUT BUTTER FUDGE

Steps:

• Sift sugar through a fine-mesh strainer into a large bowl.
• Heat butter and peanut butter in a saucepan over medium heat. Whisk to combine and cook until bubbles appear on the edges, 3 to 5 minutes. Stir in salt and vanilla extract. Pour over powdered sugar in the bowl. Mix together using a spatula until smooth.
• Spread mixture into an 8x8-inch baking pan lined with plastic wrap. Wrap fully and refrigerate until firm enough to cut but not too hard, 1 to 3 hours.
• Unwrap fudge and cut into small cubes. Let warm up on the counter before cutting if needed.

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.