FROZEN PEANUT BUTTER TURTLE PIE-KRAFT
This is a perfect dessert to make in the summer-no oven needed!!! From a Kraft magazine. Cook time is freezing time.
Provided by um-um-good
Categories Frozen Desserts
Time 4h20m
Yield 1 pie, 10 serving(s)
Number Of Ingredients 9
Steps:
- Mix baking crumbs & butter together; press onto bottom & up the side of a 9" pie plate.
- Beat cream cheese, peanut butter & sugar until well blended.
- Add cool whip; mix well.
- Spread butterscotch on the bottom of the crust.
- Cover w/ cream cheese mixture. Cover w/ plastic wrap and chill in freezer (minimum 4 hours).
- Top w/ nuts & drizzle with chocolate.
- Serve!
Nutrition Facts : Calories 325, Fat 23.6, SaturatedFat 12.6, Cholesterol 39.9, Sodium 204.3, Carbohydrate 25.9, Fiber 1.1, Sugar 16.5, Protein 5
FROZEN PEANUT BUTTER PIE
Steps:
- Reserve 1/4 cup cookie crumbs. In a bowl combine remaining cookie crumbs and butter and press into bottom and side of a 10-inch (1 1/2 quart) pie plate. Chill shell.
- In a heavy saucepan dissolve sugar in milk over moderate heat, stirring, and remove pan from heat. Whisk in peanut butter and vanilla until combined well and cool in a bowl set in a larger bowl of ice water, stirring occasionally.
- In another bowl beat cream until it just holds stiff peaks and fold into peanut-butter mixture with chopped peanuts. Turn mixture into shell, smoothing top. Sprinkle reserved cookie crumbs around edge of pie.
- Pipe rosettes of whipped cream decoratively onto crumbs and top rosettes with whole peanuts. Freeze pie, uncovered, until frozen hard, about 5 hours. Pie may be made 2 days ahead and frozen, covered with plastic wrap and foil after 5 hours.
- Let pie stand in refrigerator 30 minutes before serving.
NUTTER BUTTER FROZEN PEANUT BUTTER PIE
Delicious frozen peanut butter pie. Cook time is actually freezer time. From Kraft Philadelphia Cream Cheese Product Cookbook.
Provided by Leta8076
Categories Pie
Time 4h30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- To make crust*, crush the cookies in a zipper style plastic bag with a rolling pin, or in a food processor.
- Mix cookie crumbs with butter.
- Press into bottom and sides of a 9 inch pie plate.
- Mix cream cheese, peanut butter, sugar and vanilla with electric mixer on medium speed until well blended.
- Gently stir in 1 1/2 cups whipped topping.
- Spoon into crust.
- Freeze 4 hours or overnight until firm.
- Let stand 1/2 hour or until pie can be cut.
- Garnish with remaining whipped topping and additional cookies if desired.
- Special extra: Just before serving, drizzle chocolate flavored syrup on plates.
- *Ifdesired, omit Nutter Butter cookie crust and use an oreo crust instead.
KRAFT® NUTTER BUTTER FROZEN PEANUT BUTTER PIE
For the true peanut butter lover, this creamy pie has a peanut butter cookie crust and is filled with a blend of cream cheese, peanut butter and whipped topping.
Provided by Cool Whip
Categories Trusted Brands: Recipes and Tips
Time 4h45m
Yield 12
Number Of Ingredients 7
Steps:
- Mix cookie crumbs and butter. Press onto bottom and up side of 9-inch pie plate.
- Beat cream cheese, peanut butter, sugar and vanilla with mixer until blended. Stir in 1-1/2 cups COOL WHIP; spoon into crust.
- Freeze 4 hours or until firm. Remove from freezer 30 min. before serving. Let stand at room temperature to soften slightly. Top with remaining COOL WHIP.
Nutrition Facts : Calories 465 calories, Carbohydrate 41.1 g, Cholesterol 33.8 mg, Fat 25.6 g, Fiber 2.3 g, Protein 8.6 g, SaturatedFat 12.8 g, Sodium 313.1 mg, Sugar 16.6 g
FROZEN PEANUT BUTTER PIE
Categories Milk/Cream Mixer Chocolate Dessert No-Cook Kid-Friendly Cream Cheese Peanut Summer Bon Appétit New Hampshire Vegetarian Pescatarian Tree Nut Free Soy Free Kosher Small Plates
Yield Serves 8
Number Of Ingredients 9
Steps:
- Mix graham cracker crumbs, 1/4 cup sugar and brown sugar in medium bowl. Add butter and stir until blended. Press mixture onto bottom and up sides of 9-inch-diameter glass pie pan. Refrigerate while preparing filling.
- Beat cream cheese, peanut butter, vanilla, and remaining 3/4 cup sugar in large bowl until smooth. Using electric mixer with clean dry beaters, beat cream in another large bowl until stiff peaks form. Gently fold whipped cream into peanut butter mixture in 4 additions. Spoon filling into prepared crust, mounding in center. Freeze until firm, about 2 hours. (Can be prepared 1 day ahead. Cover and keep frozen.)
- Warm hot fudge sauce according to package directions, if desired. Cut pie into wedges; serve with hot fudge sauce.
FROZEN PEANUT BUTTER PIE
Provided by Ellen Lebow
Categories Food Processor Dessert Kid-Friendly Quick & Easy Frozen Dessert Cream Cheese Peanut Summer Bon Appétit Pittsburgh Pennsylvania Vegetarian Pescatarian Tree Nut Free Soy Free Kosher Small Plates
Yield Serves 8
Number Of Ingredients 6
Steps:
- Blend powdered sugar, peanut butter, cream cheese and vanilla in processor until smooth, occasionally scraping down sides of work bowl. Transfer mixture to large bowl. Beat cream in medium bowl to soft peaks. Fold cream into peanut butter mixture in 2 additions. Spoon peanut butter filling into crust and smooth top. Freeze pie until filling is firm, at least 3 hours. (Can be prepared 1 week ahead. Cover and keep frozen. Let stand room temperature 20 minutes before serving.)
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