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.
tmeg and almonds.
Combine butter, rum and vanilla, and
Mix all, except peanut butter.
Let boil for 10 minutes.
Add the peanut butter.
Pour into baked pie shell.
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.
ombine crushed cookies and melted butter until well mixed. Press into
PIE CRUST:
Combine first 3
ress into a 9 inch pie plate.
Put it in
2 crushed oreo cookies and butter in medium bowl for crust
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.
Beat eggs.
Mix eggs, corn syrup, sugar, peanut butter and vanilla together.
Pour into unbaked pie crust.
Bake at 350\u00b0 for 45 to 60 minutes, until top is brown and crisp.
Whip cream cheese until fluffy.
Beat in the sugar and the peanut butter.
Slowly beat in the milk.
Pour the mixture into the pie crust and top with the whipped topping or whipped cream, then sprinkle the chopped peanuts over.
Refrigerate until firm, then serve.
ine crumbs. Pour the melted butter over the top and stir
Sprinkle gelatin on cold water in blender or food processor, using steel blade.
Wait one minute, then add boiling water. Cover and process until gelatin granules dissolve.
Add peanut butter.
Process until blended.
Add milk, yogurt and pudding mix. Process until smooth.
Wait 5 minutes for mixture to thicken, then put into dessert cups or into pie shell.
Chill until set. Sprinkle with peanuts, if desired.
Whip the cream cheese until fluffy, then beat in the sugar and peanut butter.
Slowly add the milk, blending well.
Fold the Cool Whip into the cream cheese mixture and spoon this into the pie crust.
Sprinkle with peanuts.
For crust, melt chips and margarine together; then gently stir in cereal. Press in bottom and sides of greased 9\" pie tin. Chill 30 minutes.
For filling, mix cream cheese, peanut butter, lemon juice, vanilla, and cool whip. Pour mixture into chilled shell.
To serve leave as is or top with chocolate curls shaved from chocolate bar.
Stir confectioners' sugar and peanut butter together in a bowl until
the pie.
Save 2 Tablespoons each of Peanut Butter and
Mix powdered sugar and peanut butter until crumbly.
Cook pudding until it bubbles.
Cool in refrigerator.
Sprinkle half of peanut butter mixture in pie shell.
Add layer of pudding (all). Add thick layer of Cool Whip.
Sprinkle remaining peanut butter mixture on top.
In a bowl mix FIRST two ingredients.
Put 1/2 of the mixture into the bottom of the Graham Cracker Crust.
In another bowl mix all the rest of the ingredients till whipped.
Spread into Graham Cracker Crust evenly.
Sprinkle remaining mixture onto pie.
Freeze for 1 hour then serve-- Keep refrigerated after serving.
You can put resse's peanut butter cup pieces onto the pie also for a very rich flavor-- ENJOY.
Melt chocolate chips in a small bowl in microwave at high power 90 seconds.
Stir until smooth.
Cool slightly.
Place tofu, peanut butter, sugar & vanilla in blender or food processor and whirl until smooth.
Add chocolate and whirl until combined.
Pour into crust.
Cover with plastic wrap and refrigerate several hours until filling is set.
Can garnish with peanuts, melted chocolate or whipped cream.