auce pan, combine the sugar, butter, and water. Cook on low
Whip cream until soft peaks form.
Cream together peanut butter, cream cheese and sugar.
Add melted butter, whipped cream and vanilla.
Mix well.
Pour into graham cracker crust.
Chill 4 to 5 hours or until set.
Top with hot fudge.
Return to refrigerator until ready to serve.
Can be frozen.
Prepare pie shell as directed.
Cut peanut butter into powdered sugar until appearance
Combine cream cheese, milk and peanut butter until smooth. Stir in sugar.
Mix in Cool Whip.
Pour into pie shell. Refrigerate several hours.
Spoon 1/2 cup of the fudge topping into bottom of crust.
Place in freezer 10 minutes.
Whisk peanut butter and milk in a large bowl until well blended.
Add pudding mixes.
Beat for 2 minutes or until smooth.
Stir in 1/2 cup of the whipped topping.
Gently spoon over chocolate layer.
Top with remaining whipped topping.
Refrigerate 3 hours or until set.
Drizzle with remaining 1/4 cup fudge topping.
emove from heat; stir in peanut butter.
Beat lightly for a
Beat cream cheese and sugar until creamy.
Add peanut butter and milk.
Beat well.
Fold in 2 cups Cool Whip into the peanut butter mixture.
Spoon into pie crust.
Refrigerate at least 1 hour, until set.
Beat cheese until fluffy.
Add sugar and peanut butter.
Beat until smooth.
Prepare topping with milk as directed on package. Beat into peanut butter mixture.
Pour or spoon into pie shell. Must be refrigerated overnight to set up before serving.
Cream the cream cheese, sugar, peanut butter and 1/2 of the Cool Whip.
Spread into baked pie shell.
(Can use graham cracker crust for a sweeter tasting pie.) Top with balance of Cool Whip. Garnish
with
graham
cracker
crumbs if desired. Refrigerate.
In mixing bowl, cream together the cream cheese and peanut butter with an electric mixer.
Add Splenda and mix until completely combined.
Fold in the whipped topping.
Pour filling into crust.
Chop the peanut butter cups, if using, and sprinkle over the top of the pie. Refrigerate at least 4 hours.
Whip cheese until soft and fluffy.
Beat in sugar and peanut butter.
Prepare whipped topping as directed on package.
Fold topping into peanut butter mixture.
Pour into baked pie shell. Sprinkle with chopped peanuts.
Chill until firm.
Makes one 8-inch pie.
oz. of chocolate and butter over low heat.
Remove
Blend together until creamy the cream cheese, peanut butter and powdered sugar.
Fold in Cool Whip.
Put in pie shell.
Combine cream cheese, milk and peanut butter until smooth. Stir in sugar.
Mix in Cool Whip.
Pour into pie shell. Refrigerate several hours.
Mix powdered sugar and peanut butter until crumbly.
Save 2
Combine powdered sugar and peanut butter with fork until blended.
Place evenly in bottom of pie crust.
Place milk and sour cream in bowl.
Add pudding mix, beat until thickened.
Pour half of filling over peanut butter mixture.
Coarsely chop 4 candy cups; sprinkle over filling.
Top with remaining filling.
Spread Cool Whip over filling.
Cut remaining candy cup into 8 pieces; place on top of pie.
Refrigerate.
Makes 8 servings.
Whip the cream cheese until soft and fluffy. Beat in the sugar and peanut butter.
Fold whipped topping into the peanut butter mixture. Pour filling into the pie shell. Sprinkle pie with chopped peanuts. Chill until firm.
br>Mix cornstarch, yolks, salt, butter, and brown sugar together in
Mix powdered sugar and peanut butter together until crumbly. Set aside.<
In a small bowl mix peanut butter and confectioners' sugar with fork