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.
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.
ookie dough, is because this recipe makes a million cookies, no
Beat together cheese, powdered sugar, and peanut butter in large bowl.
Fold in the cool whip.
Pour mix into the pie crusts.
Chop up Reese's cups to cover top of each pie-- use as many as you like.
In a microwave safe bowl, warm up the hot fudge to drizzle over the reese's cups.
Place in fridge over night and serve the next day!
ENJOY!
Mix brownie mix according to directions on package.
Divide brownie mix into 2 unbaked pie crusts.
Bake 15 minutes or until pie crust is brown.
Combine peanut butter and 8 ounces cream cheese with 1 cup milk until smooth.
Gradually add rest of milk. Add pudding and blend until thick.
Pour over baked brownie mix in pie shell.
Refrigerate.
Top with whipped cream or Cool Whip. Sprinkle with cut up Reese's peanut butter cups.
br>Attach this recipe to the jar:
Reese's Peanut Butter Cups Cookies
ooled crust; refrigerate while preparing peanut butter layer.
Melt 1 1
PIE CRUST:
Combine first 3
Blend all ingredients until smooth.
Pour into pie crust. Refrigerate overnight.
Garnish each slice with extra whipped topping and 1/2 Reese's Peanut Butter Cup.
eat in sugar. stir in peanut butter and whipped topping until blended
Mix peanut butter and enough powdered sugar to create a crumbly texture.
Prepare pudding according to package directions. Reserve 1 tablespoon peanut butter mixture.
Add larger portion of peanut butter mixture to pie crust shell.
Pour pudding over mixture.
Spread desired amount of whipped topping to top. Sprinkle with remaining peanut butter mixture over pie.
Arrange peanut butter cups on top of pie.
Refrigerate at least one hour before serving.
Cream the peanut butter, cream cheese and confectioners sugar together.
Fold in Cool Whip.
Crumble Reese's cups into mixture. Scoop into shell.
Refrigerate or freeze.
Just before serving, drizzle chocolate syrup over individual servings.
Combine peanut butter, milk and cream cheese in a large bowl. Beat well on low speed.
Add the confectioners sugar and 1 c. of the cool whip.
Mix until creamy and smooth.
Pour 1/3 of the mixture into the graham cracker crust.
Drizzle with chocolate syrup and sprinkle with Reese cup chunks.
Repeat layers 2 more times.
Top with additional cool whip and drizzle with chocolate syrup.
Sprinkle with Reese cup chunks.
Freeze until firm.
Serve slightly thawed.
Store leftovers in the freezer.
Whisk together pudding mix, sour cream and milk in medium bowl; set aside. Place 1 1/2 cups peanut butter chips and oil in microwave-safe bowl. Microwave on HIGH 45 seconds or until smooth. Using hand mixer, gradually add to pudding mixture; spread evenly into crust. Spread chocolate fudge topping over pie; cover and refrigerate 3 hours. Prior to serving, top with remaining peanut butter chips. Servings: 8.
ress into a 9 inch pie plate.
Put it in
2 crushed oreo cookies and butter in medium bowl for crust
Mix first four ingredients together.
Fold in Cool Whip. Sprinkle with Reese's pieces.
ombine crushed cookies and melted butter until well mixed. Press into