Peanut Butter Freezer Pie Recipes

Steps:

• Mix the cream cheese, confectioners' sugar and peanut butter together until smooth. Fold in 1/2 of the whipped topping. Spoon the mixture into the graham cracker crust.
• Place the remaining whipped topping over the top of the peanut butter mixture and garnish with the peanut butter cups. Chill for at least 2 hours or overnight before serving.

Steps:

• Spread half of the ice cream into crust. Combine peanut butter and corn syrup; spread over ice cream. Top with remaining ice cream. Drizzle with chocolate syrup and sprinkle with nuts. , Cover and freeze for 3-4 hours. Remove from the freezer 15 minutes before serving.

Steps:

• In a large bowl, beat cream cheese and milk until smooth. Beat in confectioners' sugar and peanut butter. Refrigerate 1/2 cup whipped topping for garnish. Beat 1/2 cup whipped topping into peanut butter mixture; fold in remaining whipped topping. Set aside 8 teaspoons chocolate chips for garnish; fold remaining chips into filling. , Spoon filling into crust. Cover and freeze for 3-4 hours or until firm. Remove from the freezer 20 minutes before serving. Garnish each slice with 1 tablespoon whipped topping and 1 teaspoon chocolate chips.

Steps:

• Beat together cream cheese and confectioners' sugar. Mix in peanut butter and milk. Beat until smooth. Fold in whipped topping.
• Spoon into two 9 inch graham cracker pie shells; cover, and freeze until firm.

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.

Steps:

• Prepare a 9-inch pie plate.
• For the crust; in a bowl mix the crushed cookies with 2 tablespoons sugar and 1/2 cup melted butter.
• Press into bottom and up sides of the pie plate.
• Place in the refrigerator or freezer while making the remainder of the pie.
• For the filling; in saucepan heat 3/4 cup whipping cream just to boiling; remove from heat and stir in 1-1/4 cups chocolate chips until smooth, then mix in the chopped peanuts (if using).
• Spread the mixture on top of the chilled pie crust spreading out to coat evenly; place in the freezer.
• In a bowl beat 1 cup whipping cream until stiff adding in vanilla a little at a time while beating; set aside.
• In another bowl beat the cream cheese with 2 tablespoons sugar for about 3-4 minutes (the sugar must be completely dissolved) then beat in peanut butter until combined.
• Fold in the whipped cream into the peanut butter mixture until combined (this might take a few minutes).
• Spread the mixture on top of the chocolate layer in the crust.
• Place in the freezer until firm.
• For the topping in a microwave-safe bowl melt 1/3 cup chocolate chips with margarine on HIGH until the chocolate is melted; remove and stir until combined and smooth.
• Immediately drizzle over the top of the frozen pie and place back in the freezer.
• If you are storing this pie more than 24 hours cover tightly with foil.
• Remove the pie from the freezer about 15 minutes before slicing.