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
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.
NUTTER BUTTER PEANUT BUTTER PIE
This cool creamy peanut butter pie is to die for! The Nutter Butter crust is the base of all this yumminess. If you love chocolate and peanut butter, then you'll love this pie. Being cool and creamy, this will be great spring or summertime dessert.
Provided by Heather M. Baker
Categories Pies
Number Of Ingredients 10
Steps:
- 1. Crust: combine crushed cookies and melted butter. Press crumbs into the bottom and up the sides of a your 9" pie (lightly greased). Bake @ 350 for 10 mins. Set aside and cool while making the filling.
- 2. Filling: Beat together the cream cheese and powdered sugar until well combined. Gradually add peanut butter and vanilla extract; mix well. Fold in the Cool Whip topping until well blended.
- 3. To Assemble: Place a generous puddle of hot fudge topping on the bottom of the cooled pie crust. Next spread the peanut butter filling on top.
- 4. Topping/Garnish: Using a pastry bag and decorating tip of your choice, place Cool Whip in the pastry bag and decorate the entire top of the pie with swirls. Drizzle melted chocolate & peanut butter on top and refrigerate until ready to serve.
- 5. ** You can also sprinkle the top with nuts or chopped Reese's Cups. Whatever your heart or stomach desires!!
PEANUT BUTTER PIE (FROZEN)
Make and share this Peanut Butter Pie (Frozen) recipe from Food.com.
Provided by cookin_nurse
Categories Pie
Time 5h15m
Yield 8 slices, 8 serving(s)
Number Of Ingredients 7
Steps:
- In a medium bowl, blend together cream cheese, sugar and peanut butter.
- Slowly add the milk while beathing, so your mixture is creamy.
- Continue beating until fluffy.
- Fold in the nondairy whipped topping.
- Pour the mixture into the graham cracker crust pie shell.
- Swill the fudge sauce through the pie (i usually use a butter knife)
- Freeze until firm.
PEANUT BUTTER PUDDING PIE
This pie is pretty enough to serve to company...if your family doesn't get to it first! No one will be able to resist a sweet piece of this creamy chocolate and peanut butter dessert.-Valerie Sisson, Norton, Ohio
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a saucepan, whisk the milk and pudding mix. Cook and stir over medium heat until mixture comes to a boil. Reduce heat; stir in the peanut butter chips until melted. Pour into the crust. Cover and refrigerate for 3-4 hours or until set., Spread whipped topping over pie. In a microwave-safe bow, melt chocolate chips and shortening. cool for 5 minutes. Drizzle over topping. Refrigerate until serving.
Nutrition Facts : Calories 388 calories, Fat 20g fat (10g saturated fat), Cholesterol 10mg cholesterol, Sodium 275mg sodium, Carbohydrate 45g carbohydrate (33g sugars, Fiber 2g fiber), Protein 7g protein.
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.)
FROZEN PEANUT BUTTER PIE
Please both cheesecake lovers and PB fans with out Frozen Peanut Butter Pie. Our Frozen Peanut Butter Pie has a yummy peanut butter-cream cheese filling.
Provided by My Food and Family
Categories Home
Time 4h45m
Yield 12 servings
Number Of Ingredients 7
Steps:
- Mix cookie crumbs and butter; press onto bottom and up side of 9-inch pie plate.
- Beat next 4 ingredients in medium bowl with mixer until well 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 460, Fat 31 g, SaturatedFat 14 g, TransFat 0 g, Cholesterol 40 mg, Sodium 320 mg, Carbohydrate 42 g, Fiber 2 g, Sugar 25 g, Protein 9 g
NUTTER BUTTER FROZEN PEANUT BUTTER PIE
Steps:
- Crush cookies in zip per-style plastic bag with rolling pin or in food processor. Mix cookie crumbs and butter. Press into bottom and sides of 9" pie plate.
- Mix cream cheese, peanut butter, sugar and vanilla with mixer on medium speed until well blended. Gently stir in 1 1/2 cups Cool Whip.
- Freeze for 4 hours or overnight until firm. Let stand 1/2 hours or until pie can be cut easily. Garnish with remaining Cool Whip and add some additional crushed cookies.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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NUTTER BUTTER PEANUT BUTTER PIE - RECIPE GIRL
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Reviews 24Calories 498 per servingCategory Dessert
- In a medium bowl, combine the cookie crumbs and butter. Press the mixture into a 9-inch pie plate. Drizzle the hot fudge on top and smooth it out. Place in the freezer while you're preparing the filling.
- In a large bowl, use an electric mixer to combine the cream cheese and powdered sugar. Mix in the peanut butter and vanilla; beat until smooth. Beat in about 1 cup of the Cool Whip. Set the beaters aside and use a rubber spatula to fold in the rest of the Cool Whip. Keep folding until the mixture is well combined.
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- In a small bowl, combine nutter butter crumbs and 2 1/2 tablespoons butter. Stir with fork to combine. In a separate bowl, combine oreo crumbs and 2 1/2 tablespoons melted butter. Stir with fork to combine. Drop spoonfuls of each crust mixture into a pie plate, alternating between the two. Use a flat glass to press the crust flat on the bottom of the pie plate and up the sides.
- Beat peanut butter, cream cheese, milk, powdered sugar, vanilla, and salt until creamy. Gently fold in Cool Whip until combined. Spread into pie plate. If desired, top pie with additional Cool Whip. Cover pie and freeze at least 6-8 hours or until firm.
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