Whip milk and coconut (or peanut butter if you're making peanut butter pie).
Add pudding mix and powdered Dream Whip; blend well.
Equally divide into 3 pie shells.
Put Cool Whip on each pie.
nutmeg and almonds.
Combine butter, rum and vanilla, and mix
cool slightly.
In a bowl, cut peanut butter into the confectioners sugar
In a medium bowl, combine confectioners' sugar and peanut butter. Mix well and press mixture into a 9 inch pie dish.
Prepare vanilla pudding according to package instructions and allow to cool. Preheat oven to 375 degrees F (190 degrees C.)
When pudding has cooled, pour it into peanut butter pie shell. In a medium glass bowl, beat egg whites until stiff peaks form. Spread meringue over pie, covering completely. Sprinkle with chopped peanuts.
Bake in the preheated oven for 15 minutes, or until golden brown.
Using a fork, mix sugar and peanut butter until little balls are formed.
Mix Jell-O pie filling as directed.
Spread a heaping tablespoonful of pie (chocolate) filling, then a layer of peanut butter balls (1/2 of mixture).
Fill the rest with pie filling and top with Cool Whip and chill for 1 hour.
d egg whites; toss with a fork until moist. Press into
In a saucepan, cook pudding and milk over medium heat until thickened and bubbly.
Remove from the heat and cool slightly. Meanwhile, in a bowl, cut peanut butter into confectioners sugar until small crumbs form.
Peanut butter consistency may vary; add additional confectioners sugar, if necessary.
Set aside about 2 tablespoons of crumbs; sprinkle remaining mixture into pie shell. Pour pudding over crumbs.
Chill until set.
Top with Cool Whip; sprinkle reserved crumbs on top.
In a saucepan, cook pudding and milk over medium heat until thickened. Cool slightly. In a bowl, cut peanut butter into confectioners sugar until small crumbs form. Add additional sugar, if necessary. Set aside 2 tablespoons crumbs. Sprinkle remaining mixture into pie shell. Pour pudding over crumbs. Chill. Top with whipped cream. Sprinkle reserved crumbs on top. Makes 1 pie.
Spoon peanut butter batter in muffin pan about 3/4 full. Stir together oats, raisins, honey and butter. Spoon over batter. Bake at 350\u00b0 for 30 minutes.
Take graham cracker crust and spread peanut butter from 1/2 to 1-inch thick, according to your liking for peanut butter.
Mix pudding per directions on box.
Pour over peanut butter. Chill in the refrigerator 1/2 to 1 hour.
In a saucepan cook pudding and milk over medium heat until thickened and bubbly.
Remove from heat and cool slightly. Meanwhile, in a bowl, cut peanut butter into powdered sugar until small crumbs form.
Set aside about 2 tablespoons of crumbs.
Pour pudding over the crumbs.
Chill until set.
Top with Cool Whip; sprinkle reserved crumbs over top.
Makes 6 to 8 servings.
PIE CRUST:
Combine first 3
rushed oreo cookies and butter in medium bowl for crust.
Press
For the crust: Preheat the oven
ou buy them, roast them a bit before you start.
ombine crushed cookies and melted butter until well mixed. Press into
b>For peanut butter mousse:
Combine morsels and 1/4 cup cream in a
Mix ice cream and peanut butter together on low speed for 1 minute. Put into crust and freeze until firm. Drizzle chocolate topping over pie, and return to freezer for a few more minutes. When serving, drizzle more chocolate topping on each piece so that it runs off the sides. Put Cool Whip on top of each piece.
Prepare sushi rice according to your favourite recipe.
Cut the dill pickle into 4-8 wedges, depending on personal preference and the size of the pickle.
Place one sheet of nori on a bamboo sushi rolling mat. Spread a thin layer of rice on the nori (to do this, I use a fork, dampened with warm salt water).
Spread a line of peanut butter (approximately 1 heaping tbsp - more or less, depending on personal preference) along the rice, and arrange a singe row of pickle wedges on top of the peanut butter.
Roll, cut, and enjoy!
eat, combine the corn syrup, peanut butter and sugar. Melt together stirring