In a large bowl, mix together peanut butter, cream cheese and sugar. Then stir whipped topping into peanut butter mixture. Whisk until smooth and no lumps remain.
Pour filling into pie crust and refrigerate for about 3 hours until pie is firm.
tmeg and almonds.
Combine butter, rum and vanilla, and
Mix confectioners sugar and cream cheese together with a fork. Add creamy peanut butter, Cool Whip and vanilla.
Mix well.
Pour into pie shells.
Makes 2 pies.
In a small mixing bowl, beat the cream cheese, sugar and peanut butter until smooth.
Fold in the whipped topping. Coarsely chop half of the peanut butter cups; stir into cream cheese mixture.
Spoon into crust.
Quarter remaining peanut butter cups; arrange over top.
Refrigerate for at least 4 hours before cutting.
In a large mixing bowl, beat together cream cheese, sw. cond milk, whipped topping and peanut butter. (mixture will get very thick after chilling).
Pour into pie shell. Cover and chill at least 3 hours before serving.
In a bowl whisk milk and pudding mix for 2 minutes. Stir in peanut butter.
Transfer to crust.
Cover and chill at least 3 hours.
Just before serving, spread with whipped topping and drizzle with chocolate syrup.
Blend and beat cream cheese, powdered sugar, creamy peanut butter and milk.
Fold in Cool Whip.
Pour into graham cracker crust.
Chill.
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.
2 crushed oreo cookies and butter in medium bowl for crust
In large bowl, combine cream cheese, powdered sugar, peanut butter and Cool Whip.
Blend mixture well.
Pour mixture into pie crust.
Drizzle chocolate syrup on the top.
Chill before serving.
ress into a 9 inch pie plate.
Put it in
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.
ine crumbs. Pour the melted butter over the top and stir
maller mixing bowl, combine the peanut butter, sour cream, vanilla, egg, milk
ans.
1.\tCream together peanut butter and butter until fluffy. Add 1
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.
Beat together 1 cup peanut butter, cream cheese and sugar in
To prepare the pie crust: In a small sauce
In bowl beat peanut butter, cream cheese and sugar together.
Fold in 3 cups whipped topping.
Smooth mixture into pie shell.
Cover mixture with layer of hot fudge.
Refrigerate until serving.
When serving:
spread rest of whipped topping over top of hot fudge.
Take 2 tablespoons hot fudge in bag and knead until soft (easy to dribble over pie).
Do the same with 2 tablespoons peanut butter.
Cut corner of fudge bag and drizzle over pie.
Repeat with peanut butter.