FOR THE PIE:
Brush the crust with
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 peanut butter and sugar together until very crumbly.
Put layer of Jif and sugar mixture in bottom of baked pie shell.
Add pie filling, then layer of Jif and sugar mixture.
Top with Cool Whip or whipped cream.
Add rest of Jif and sugar mixture on top of pie.
Keep refrigerated.
Mix with electric mixer cream cheese and peanut butter, then add
milk. After it is mixed well add powdered sugar at a slow speed.
Scrape
sides and bottom of bowl to be sure it is mixed well.
Add\tCool Whip.
After it is mixed well, put into chocolate or
graham
cracker
crust.
Top with whipped cream topping. Makes 3 pies.
Mix cream cheese and peanut butter; beat well.
Add sugar; beat well.
Beat in Cool Whip; mix well.
Pour into crust. Refrigerate.
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.
Beat together 1 cup peanut butter, cream cheese and sugar in
Mix the powdered sugar and peanut butter (I prefer Jif) until it resembles \"Bisquick\".
Spread almost 3/4 of the mixture on the baked, cooled pie shell crust.
PIE CRUST:
Combine first 3
In medium bowl, beat together peanut butter, cream cheese and sugar. Gently
ress into a 9 inch pie plate.
Put it in
2 crushed oreo cookies and butter in medium bowl for crust
Melt peanut butter in microwave for approximately 2-3 minutes. (times will vary so watch carefully).
Spread in the bottom of the graham cracker crust and a bit up the sides.
Cool.
Make pudding according to pkg. directions.
Spread over p.b. layer.
Top with Cool Whip.
Keep refrigerated.
Mix ice cream and peanut butter until completely blended.
Add sherry and blend completely.
Pour into pie crust and top with chopped nuts. Freeze 4 to 6 hours. Remove from freezer a few minutes before serving.
Mix cream cheese, peanut butter, sugar and vanilla with electric mixer on medium speed until well blended. Gently stir in 1 and 1/2 c. Cool Whip. Freeze 4 hours or overnight until firm. Let stand 1/2 hour or until pie can be cut easily. Garnish with remaining Cool Whip.
ombine crushed cookies and melted butter until well mixed. Press into
Mix sugar and peanut butter into crumbs.
Divide into three parts.
Put 1/3 of the crumbs on bottom of pie shell.
Pour the instant pudding that has been mixed per directions.
Let set 5 minutes.
Pour another part of the crumbs over the pudding, sprinkling evenly.
Cover with a small carton of Cool Whip. Sprinkle remainder of the crumbs over the Cool Whip.
Refrigerate.
Cake:
Preheat oven to 375\u00b0.
Grease and flour two 9-inch round cake pans.
Mix cake mix, water, eggs, margarine and 1/4 cup peanut butter.
Pour into pans and bake for 25 to 30 minutes. Cool on wire rack.