For peanut butter mousse: Line 6-cup loaf pan
otor running, add the butter, then the peanut butter, and process until smooth
d sifted flour mixture to butter mixture alternately with buttermilk,
br>Test for doneness.
PEANUT BUTTER MOUSSE: In the bowl of an
lass pie dish with nonstick spray. Blend graham crackers, melted butter, and
To make crust, combine the chocolate wafers and melted butter. Press into the bottom and sides of a 9 inch pie dish.
To make filling, beat the peanut butter with 1/2 cup butter until light and fluffy. Beat in sugar. Add the egg yolks and vanilla and beat well.
Beat the cream until light and soft peaks form. Fold it into peanut butter mixture. Fold in chocolate bars or chips.
Mound into the pie shell. Refrigerate for at least 2 hours before serving.
Enjoy!
ugar. Mix in melted butter and peanut butter. Press mixture firmly into bottom
Whip cream cheese at low speed until soft and fluffy.
Beat in sugar and peanut butter at medium speed.
Slowly beat in milk; fold Cool Whip into mixture.
Pour half of filling into each shell.
Sprinkle each pie with peanuts.
Freeze until firm, and then cut into wedges.
If stored for any length of time in freezer, wrap pie before freezing to exclude air.
Bake pie crust.
Mix peanut butter and cream cheese until well blended. Add sugars and milk.
Continue mixing until fluffy. Fold in whipped topping and mix thoroughly.
Pour into cooled pie crust and chill in freezer for 2 hours (or until set). Refrigerate leftovers.
Makes 1 pie.
emove from heat; stir in peanut butter.
Beat lightly for a
In a bowl using an electric mixer combine cream cheese, 1/2 cup plus 2 tablespoons peanut butter, 1/2 cup sweetened condensed milk; beat until smooth (about 3-4 minutes).
Mix in confectioner's sugar.
Using a large spatula, fold in 3-1/4 cups Cool Whip thawed topping.
Divide evenly between the two prepared crusts.
Top with whipped cream or more Cool Whip topping.
Sprinkle grated chocolate and finely chopped peanuts over the top of the whipped cream.
Chill for a minimum of 4 hours before serving.
inutes.
Combine cream cheese, peanut butter, and confectioners' sugar together in
Combine milk chocolate, peanut butter, heavy cream in a large
Blend peanut butter, jelly and milk with mixer on medium speed until well blended. Fold in Cool Whip. Mix well. Pour into Oreo crust. Freeze overnight.
inutes.
beat in the peanut butter.
in a medium bowl
o melt.
Mix in peanut butter and stir until smooth. Chill
Preheat oven to 350\u00b0.
In large bowl, with wire whisk, beat eggs. Beat in pumpkin, sugars, peanut butter, pumpkin pie spice and salt.
Gradually add light cream, beating until blended; pour into pie crust.
Bake 65 minutes or until knife inserted in center comes out clean.
On wire rack, let cool.
Garnish, if desired, with whipped cream.
ven to 350 degrees. Ceam butter, sugar and vanilla to a
Prepare pie shell as directed.
Cut peanut butter into powdered sugar until appearance
cup whipping cream and peanut butter morsels in a small saucepan