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.
Beat cream cheese and peanut butter at medium speed until light and fluffy.
Add Cool Whip and confectioners sugar gradually, beating until smooth.
Spoon into pie shells.
Freeze 8 hours or overnight.
Garnish with chocolate shavings or chocolate syrup and whipped cream.
Makes 12 servings.
Cream the cream cheese, peanut butter and sugar until well blended.
Stir in 1/2 the container of Cool Whip and vanilla. Pour in pie crust.
May freeze or put in refrigerator several hours to set.
Top with rest of Cool Whip before serving.
This pie freezes and can be kept frozen about a month.
Beat cream cheese until soft and fluffy.
Beat in sugar and peanut butter.
Slowly add milk and blend into mixture.
Fold whipped topping into mixture.
Pour mixture into pie crusts and freeze until pies are smooth.
Take out of freezer 10 minutes before serving.
Makes 2 pies.
This can be made several days before serving.
Mix the peanut butter and confectioners sugar with fork until crumbly. Sprinkle 3/4 of this on bottom of baked crust.
Prepare cooked pudding. Pour while warm over prepared shell.
Beat egg whites. Add sugar for meringue.
Spread over pie. Sprinkle remainder of crumbs over top.
Brown 5 minutes in 375\u00b0 oven. Serve warm or chilled.
Beat Cream cheese and powdered sugar with mixer until smooth.
Add peanut butter and milk.
Beat until smooth.
Fold in Cool Whip.
Spread in prepared crumb crust.
Freeze.
Serve frozen, you can add hot fudge sauce and/or cookie crumbs to the top.
Combine cream cheese, sugar and melted butter; add peanut butter. Mix all together until real smooth texture. Fold in Cool Whip until mixed well. Chill until ready to eat. Take out of freezer about one hour before serving.
Add powdered sugar to whipped topping and whip well.
Fold in peanut butter.
Pour into crust.
Chill.
Cream together peanut butter, sugar and milk.
In separate bowl, beat whipping cream until stiff.
(Do not underbeat.)
Fold together the whipped cream with the peanut butter mixture until smooth.
Spread into prepared graham cracker crust.
Chill for at least 2 hours.
tmeg and almonds.
Combine butter, rum and vanilla, and
Combine powdered sugar and softened cream cheese.
Add peanut butter, vanilla and milk.
Fold in Cool Whip.
Pour into graham cracker crusts and freeze at least 2 hours.
Take vanilla ice cream and let sit out a few minutes to soften.
Stir in a cup of crunchy peanut butter.
Place in crumb crust and drizzle chocolate syrup over top.
Put in freezer until ready to serve. Cut and serve immediately.
Mix cream cheese, sugar and peanut butter.
Fold in Cool Whip. Pour into crust.
Refrigerate.
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.
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.