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
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.
Choose your favorite peanut butter cookie recipe. Prepare as directed. Take a piece of dough and wrap it around 1 miniature candy bar. Repeat until dough and candy bars are used up. Place dough balls on cookie sheet. Bake at 350\u00b0 for 9 minutes.
175 degrees C).
Place pie crust in ungreased 9-inch
Mix brownie mix according to directions on package.
Divide brownie mix into 2 unbaked pie crusts.
Bake 15 minutes or until pie crust is brown.
Combine peanut butter and 8 ounces cream cheese with 1 cup milk until smooth.
Gradually add rest of milk. Add pudding and blend until thick.
Pour over baked brownie mix in pie shell.
Refrigerate.
Top with whipped cream or Cool Whip. Sprinkle with cut up Reese's peanut butter cups.
nsert with shortening.
Make brownie mix as directed on package
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
ombine crushed cookies and melted butter until well mixed. Press into
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
Whip cream cheese until soft and fluffy.
Beat in peanut butter and sugar.
Slowly add milk, beating until well blended. Fold into topping mixture.
Ladle into pie shell.
Freeze until firm.
Serve frozen.
Store any leftovers in freezer.
Recipe makes 1 large pie.
Double recipe makes 3 (9-inch) pies.
(March 1986.)
b>Pie:.
Combine chocolate wafer crumbs and 1/3 cup melted butter
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.