Cut cookie dough into 9 each 1-inch slices.
Cut each slice into quarters.
Put each quarter slice into a little teacup muffin pan.
Bake at 350\u00b0 for 8 to 10 minutes.
Let cool.
While soft, press a Reese's peanut butter cup into the center of each cookie batter.
The cookie makes a crust and they look like miniature chocolate pies.
Makes 36 pieces.
Chill in refrigerator before removing from muffin pans.
Mix cream cheese, milk, peanut butter and powdered sugar together.
Fold in Cool Whip.
Pour into crusts.
Refrigerate one hour.
Makes 2 pies.
Mix cream cheese and sugar. Mix in milk, peanut butter and vanilla. Add Cool Whip and pour into crust. Drizzle with chocolate syrup and freeze. Take out 5 minutes before serving.
Prepare vanilla pudding according to directions on package. Add peanut butter (while pudding is hot) to pudding and stir until smooth and dissolved.
Pour pudding into the two graham cracker crusts.
Store in refrigerator until cool.
Add Cool Whip to the top of each pie.
Keep refrigerated.
Makes two pies.
In a medium bowl, beat softened cream cheese, powdered sugar, and peanut butter until fluffy. Fold in whipped topping. Spoon one tbsp strawberry preserves into the bottom of each pie crust. Divide peanut butter mixture among each pie, then drizzle with one tbsp chocolate syrup. Keep Rrfrigerated.
In a large bowl, beat the cream cheese until fluffy.
Add confectioners sugar and peanut butter, beating until well blended. Gradually stir in milk.
Fold whipped topping into cream cheese mixture; spoon into crust.
Garnish each pie with chopped peanuts.
Have cream cheese at room temperature.
Place in large mixing bowl.
Add Cool Whip, one bowl at a time, mixing well.
Add sugar, mix well.
Last, add peanut butter and mix.
Place filling in crust.
Sprinkle with coconut or slices of banana.
Cream the cream cheese and powdered sugar together.
Mix into this mix, peanut butter and Cool Whip.
Add this to mixture.
Use 1/2 of each ingredient for 1 pie.
Use 2 chocolate or graham cracker crusts.
Refrigerate.
Can top pie with Cool Whip if desired.
Cream together cream cheese, sugar and peanut butter.
Add vanilla; fold into Cool Whip.
Pour and spread into crusts. Refrigerate.
>Stir together cookie crumbs, butter, and sugar in a
owl; set aside.
Put butter, shortening, and sugars into the
Cream butter and peanut butter together. Sift in flour, sugar, baking powder and salt that has been mixed together. Add milk gradually. Beat at a low speed for 2 minutes. Add the egg and vanilla, beat for 1 more minute. Bake as in other donut recipes.
hortening. Prepare countertops for cooling pies by lining with sheets of
n medium bowl. Whisk peanut butter, brown sugar, butter, corn syrup, granulated sugar
ith the paddle, beat the butter until creamy. Add the brown
br>Spoon 1 tablespoon of peanut butter into the center of each
Cream the cheese and peanut butter.
Add sugar.
Fold in Cool Whip.
Makes 2 pies (not real full).
Double the recipe makes 3 full pies.
Good in graham cracker crust.
Keep refrigerated (freezes well).
d sifted flour mixture to butter mixture alternately with buttermilk,
Measure peanut butter into a bowl.
Heat peanut butter in microwave for 20 seconds
Beat cream cheese, sugar and peanut butter together.
Dissolve gelatin in boiling water and then combine it with the cream cheese and peanut butter mixture.
Add milk and stir until smooth. Slowly stir in Cool Whip.
Divide mixture between 2 graham cracker crusts.
You can sprinkle chopped peanuts on tops of pies if you so desire.
Freeze pies until shortly before serving time.