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.
Mix cheese until soft and fluffy.
Beat in sugar and peanut butter.
Slowly add milk, blending in mixture.
Fold in whipped cream.
Pour into graham cracker crust.
Freeze until firm, then wrap after pie is frozen.
To serve: while frozen cut into small pieces.
Return to freezer.
Let cut pieces stand 5 to 8 minutes before serving.
Pie stays \"creamy-smooth\" even when kept frozen for a week.
tmeg and almonds.
Combine butter, rum and vanilla, and
br>Mix cookie crumbs with butter.
Press into bottom and
Whip the cream cheese until it is soft and fluffy.
Beat in sugar and peanut butter.
Slowly add milk, blend thoroughly into mixture. Fold topping into mixture.
Pour into baked pie shell; sprinkle with chopped peanuts.
Freeze until firm.
Serves 6.
Cream together sugar, cheese and peanut butter.
Add milk. Fold in Cool Whip.
Put into pie crust.
Sprinkle with crushed peanuts (optional).
Dribble chocolate syrup on top.
Freeze. Serve small portions.
It's rich!
Spread 1 cup Cool Whip in bottom of pie crust; freeze for 10 minutes.
Carefully spoon jam over Cool Whip.
Gradually add milk to peanut butter in bowl, blending until smooth.
Add pudding mix. With electric mixer at low speed, beat until well blended, 1 to 2 minutes.
Fold in remaining Cool Whip.
Spoon over jam in pie crust.
Freeze until firm, about 4 hours.
Garnish with additional Cool Whip and chopped nuts before serving, if desired.
Blend together cream cheese & peanut butter.
In another bowl, whip the cream to soft peaks & slowly add the Truvia.
Fold the whipped cream mixture into the peanut butter mixture.
Spoon into a prepared pie crust. Place in the freezer for at least an hour. This can be topped with shaved chocolate curls or lower carb chocolate sauce.
Whip cheese until light and fluffy.
Beat in sugar and peanut butter.
Slowly add milk, blending thoroughly into mixture.
Fold in topping.
Pour into pie shell.
Sprinkle with chopped peanuts. Freeze and serve.
(If not used the same day, wrap in airtight freezer wrap after pie is frozen.)
Yields 6 servings.
c. heavy cream, the peanut butter and 1/4 c. confectioners
Mix cookie crumbs and butter. Press onto bottom and up side of 9-inch pie plate.
Beat cream cheese, peanut butter, sugar and vanilla with mixer until blended. Stir in 1-1/2 cups COOL WHIP; spoon into crust.
Freeze 4 hours or until firm. Remove from freezer 30 min. before serving. Let stand at room temperature to soften slightly. Top with remaining COOL WHIP.
Cream confectioners sugar and cream cheese in bowl with mixer until light and fluffy. Add peanut butter and milk; beat until smooth. Fold in whipped topping. Spoon into pie shell. Sprinkle with peanuts. Freeze until firm. Serve frozen. Makes 8 servings.
Mix first 3 ingredients together until well-blended.
Press into a greased 9-inch pie plate.
Drizzle chocolate syrup over crust.
Freeze 15 minutes.
Swirl together ice cream and peanut butter.
Spoon into crust.
Drizzle with syrup.
Freeze at least 4 hours.
Whip cheese with mixture till fluffy.
Beat in sugar and peanut butter.
Fold in Cool Whip into mixture.
Divide evenly into 2 pie crusts.
Sprinkle each pie with 1/2 cup chopped peanuts.
Freeze until firm.
Can be kept frozen and stored for several weeks.
9-inch deep-dish pie plate coated with cooking spray
Spread 1 cup whip topping in bottom of pie crust.
Freeze for 10 minutes.
Carefully spoon jam over whip topping.
With electric mixer at low speed, beat well 1 to 2 minutes the pudding mix, milk and peanut butter.
Fold in remaining whip topping.
Spoon over jam in pie crust.
Freeze until firm, about 4 hours.
Garnish with additional whip topping and chopped nuts if desired.
Cream the cheese until smooth.
Add milk, powdered sugar and peanut butter.
Stir until well mixed.
Fold in Cool Whip.
Pour into pie shells and freeze.
Whip cheese until light and fluffy.
Beat in sugar and peanut butter.
Slowly add milk, blending thoroughly into mixture.
Fold in Cool Whip.
Pour into pie shell and freeze.
In blender add first 4 ingredients and blend until smooth. Pour into bowl and fold in Cool Whip.
Place in pie crust.
Freeze until firm.
Garnish with broken, frozen peanut butter cup.
Whip cheese at low speed until soft and fluffy.
Beat in sugar and peanut butter at medium speed.
Slowly beat in milk.
Fold whipped topping into mixture.
Divide evenly into the pie shells. Sprinkle each pie with the 1/4 cup finely chopped peanuts.
Freeze until firm, then cut into wedges shortly before serving.