PEANUT BUTTER-FUDGE SWIRL PIE
Blend peanut butter & hot fudge into chocolate cookie pie crust for Peanut Butter-Fudge Swirl Pie. A taste of Peanut Butter-Fudge Swirl Pie is worth a thousand words.
Provided by My Food and Family
Categories Recipes
Time 4h15m
Yield 8 servings
Number Of Ingredients 6
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.
Nutrition Facts : Calories 360, Fat 22 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 40 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g
PEANUT BUTTER & FUDGE SWIRL PIE
Make and share this Peanut Butter & Fudge Swirl Pie recipe from Food.com.
Provided by blazeko
Categories Pie
Time 4h15m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- BEAT cream cheese, sugar and peanut butter in large bowl with electric mixer on medium speed until well blended.
- Gently stir in whipped topping until well blended.
- SPOON into crust; drizzle with fudge topping.
- Swirl knife through cream cheese mixture several times for marble effect.
- REFRIGERATE 4 hours or until firm. Store leftover pie in refrigerator.
Nutrition Facts : Calories 331.5, Fat 25.9, SaturatedFat 14.3, Cholesterol 72.5, Sodium 165.2, Carbohydrate 21.6, Fiber 0.8, Sugar 16.5, Protein 5.2
PEANUT BUTTER FUDGE SWIRL CHIFFON PIE
Now this is a wonderful peanut butter pie! It is an adaption that I have created from two pie recipes. The pretzel crumb pie shell adds another dimension to this pie. I like to prepare the pretzel crumb pie shell, bake and cool it prior to making the filling. That could be done in the morning and the filling mid-afternoon. I'm posting it here because I want to be sure I don't lose this precious recipe. The chill time isn't included in prep time.
Provided by Debaylady
Categories Dessert
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Pie:.
- In a medium saucepan combine gelatin, 1/4 cup sugar, and salt.
- Gradually add milk and beaten egg yolk; mix well. Cook over medium heat, stirring constantly until mixture comes to a boil.
- Reduce heat and cook 5 minutes, stirring constantly.
- Add peaut butter and stir until blended.
- Spoon into large bowl and chill in refrigerator until mixture mounds just a bit when dropped from a spoon.
- Beat egg whites until foamy. Gradually add 1/4 cup sugar and continue to beat until stiff and glossy.
- Fold into peanut butter mixture and then gently fold in whipped cream.
- Spoon into baked and cooled Pretzel Crumb Pie shell.
- Drizzle 1/4 cup chocolate fudge topping. Swirl with a knife several times for marble effect.
- Chill 3 hours or until set.
- Pretzel Crumb Pie Shell:.
- Combine pretzel crumbs, sugar, and melted butter, mixing well.
- Press evenly in bottom and sides of 9-inch pie plate.
- Bake in 350 degree oven for 8 minutes.
- Cool on wire rack.
Nutrition Facts : Calories 703.5, Fat 42.1, SaturatedFat 20.7, Cholesterol 161.3, Sodium 743.2, Carbohydrate 60.9, Fiber 2.5, Sugar 30.1, Protein 25.3
CHOCOLATE PEANUT BUTTER SWIRLED FUDGE
Steps:
- LINE 8- or 9-inch square pan with wax paper, extending paper over edges of pan.
- MELT peanut butter chips with 1 cup sweetened condensed milk, butter and salt in heavy saucepan over low heat.
- MELT chocolate chips with remaining sweetened condensed milk in small saucepan. Remove from heat; add vanilla. Stir until smooth.
- SPREAD peanut butter mixture evenly into prepared pan. Spoon chocolate mixture over peanut butter mixture. With table knife or metal spatula, swirl through top of fudge.
- CHILL 3 hours or until firm. Remove from pan by lifting edges of wax paper. Cut into squares.
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.
HOT FUDGE PEANUT BUTTER PIE
This is the holiday (Decadent Peanut Butter Pie) recipe from the Jif website. I haven't tried it yet, but I wanted to transfer it to my PDA.
Provided by TommyJames
Categories Pie
Time 21m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 6
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!
CHOCOLATE CHIFFON PIE
Make and share this Chocolate Chiffon Pie recipe from Food.com.
Provided by BelindaGA
Categories Pie
Time 30m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 6
Steps:
- In a double boiler, break 5 Hershey chocolate bars into pieces, and melt with the marshmallows in 1/2 cup milk.
- Cool chocolate mixture in the refrigerator while you whip half of the whipping cream until stiff.
- Fold whipped cream into the chocolate mixture and pour into a baked pie shell.
- Refrigerate until set.
- Whip remaining whipping cream and sweeten to taste with confectioner's sugar.
- Top the pie with the sweetened whipped cream.
- If desired, freeze the remaining Hershey chocolate bar, and grate over the top of the pie.
Nutrition Facts : Calories 433.3, Fat 32.4, SaturatedFat 18.8, Cholesterol 91.2, Sodium 66.7, Carbohydrate 32.6, Fiber 1.1, Sugar 24.6, Protein 4.5
CHOCOLATE PEANUT BUTTER SWIRL FUDGE
An easy chocolate fudge is swirled with peanut butter fudge to make this beautiful and delicious candy. Great for gift giving or party trays.
Provided by Eagle brand
Categories Trusted Brands: Recipes and Tips EAGLE BRAND®
Time 3h15m
Yield 24
Number Of Ingredients 6
Steps:
- In heavy saucepan, over low heat, melt peanut butter chips with 1 cup EAGLE BRAND®, butter and salt.
- In small saucepan, over low heat, melt chocolate chips with remaining EAGLE BRAND®. Remove from heat; add vanilla extract. Stir until smooth.
- Spread peanut butter mixture evenly into waxed paper lined 8- or 9-inch square pan. Spoon chocolate mixture over peanut mixture. With table knife or metal spatula, swirl through top of fudge. Chill 3 hours or until firm. Turn fudge onto cutting board; peel off paper and cut into squares. Store leftovers covered in refrigerator.
Nutrition Facts : Calories 206.6 calories, Carbohydrate 16.3 g, Cholesterol 8.4 mg, Fat 8.9 g, Fiber 0.1 g, Protein 5 g, SaturatedFat 7.8 g, Sodium 96.1 mg, Sugar 14.7 g
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