Grandmas Frozen Peanut Butter Pie Food

GRANDMA'S PEANUT BUTTER PIE

Steps:

• Mix peanut butter and powdered sugar together(it will be like crumbs), put 2/3 of mixture on top of the baked pie crust.
• Cover this with small instant pudding, made according to package directions.
• Spread with layer of whipped toping.
• Sprinkle the rest of peanut butter mixture on top. Chill.

FROZEN PEANUT BUTTER PIE

Steps:

• Blend the ingredients in a blender until smooth.
• Pour into pie shell.
• Freeze.
• When ready to eat? Thaw for 10 minutes and serve.

GRANDMA'S FROZEN PEANUT BUTTER PIE

Steps:

• Blend tofu in a food processor until smooth; add peanut butter, honey, vegetable oil, vanilla extract, and salt. Blend until filling is smooth and creamy. Pour into prepared crust and freeze until solid, at least 4 hours.

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.

FROZEN PEANUT BUTTER PIE

Steps:

• Crust: Blend together graham cracker crumbs, 1/2 cup peanut butter, honey, nuts and melted butter. Press into 9-inch pie pan.
• Filling: Whip cream cheese, powdered sugar and peanut butter. Add milk slowly. Fold in Cool Whip. Freeze a minimum 4 hours. Thaw slightly before serving.
• Top with more chopped peanuts if you like.

GRANDMA'S FROZEN PEANUT BUTTER PIE

Steps:

• Blend tofu in a food processor until smooth; add peanut butter, honey, vegetable oil, vanilla extract, and salt. Blend until filling is smooth and creamy. Pour into prepared crust and freeze until solid, at least 4 hours.

FROZEN PEANUT BUTTER PIE

Steps:

• For CRUST:.
• In heavy saucepan over low heat, melt butter and chips.
• Remove from heat; gently stir in cereal until completely coated.
• Press on bottom and up sides to rim of buttered 9 inch pie plate.
• Chill 30 minutes.
• For FILLING:.
• In large mixing bowl, beat cream cheese until fluffy.
• Gradually beat in milk and peanut butter until smooth.
• Stir in lemon juice and vanilla.
• Fold in whipped cream.
• Spread mixture into crust.
• Drizzle fudge topping over pie.
• Refrigerate 4-5 hours until firm.

FROZEN PEANUT BUTTER PIE

Steps:

• Combine milk and remaining 1/4 cup sugar in a heavy saucepan over medium-low heat. Cook 2 minutes or until sugar dissolves, stirring constantly; transfer mixture to a bowl. Add peanut butter and vanilla, stirring with a whisk until combined. Cover and chill 30 minutes.
• Place cream cheese in a large bowl, and beat with a mixer at medium speed until light and fluffy. Add milk mixture, beating on low speed until combined. Fold in whipped topping; pour mixture into prepared piecrust. Freeze, uncovered, 8 hours or overnight or until hard. Sprinkle with peanuts and shaved chocolate. Transfer pie to refrigerator 30 minutes before slicing.