Peanut Butter Fudge Swirl Chiffon Pie Recipes

Steps:

• Beat cream cheese, sugar and peanut butter in large bowl with mixer until blended. Whisk in COOL WHIP.
• Spoon into crust. Drizzle with fudge topping; swirl gently with knife.
• Refrigerate 4 hours or until firm.

Steps:

• In a large bowl, beat cream cheese until smooth. Beat in 1 cup peanut butter and sugar. Fold in 3 cups whipped topping; spoon into crust. , In a microwave-safe bowl, heat 2/3 cup hot fudge topping for 30 seconds. Pour over peanut butter layer and spread to edges of crust. Refrigerate for 2 hours. , Spread remaining whipped topping over pie. Cut into slices. Place the remaining hot fudge topping and peanut butter in two separate plastic bags. Cut a small hole in the corner of each bag; pipe topping and peanut butter over each slice of pie.,

Steps:

• BEAT cream cheese, sugar and peanut butter in large bowl with electric mixer on medium speed until well blended.
• Gently stir in whipped topping until well blended.
• SPOON into crust; drizzle with fudge topping.
• Swirl knife through cream cheese mixture several times for marble effect.
• REFRIGERATE 4 hours or until firm. Store leftover pie in refrigerator.

Steps:

• LINE 8- or 9-inch square pan with wax paper, extending paper over edges of pan.
• MELT peanut butter chips with 1 cup sweetened condensed milk, butter and salt in heavy saucepan over low heat.
• MELT chocolate chips with remaining sweetened condensed milk in small saucepan. Remove from heat; add vanilla. Stir until smooth.
• SPREAD peanut butter mixture evenly into prepared pan. Spoon chocolate mixture over peanut butter mixture. With table knife or metal spatula, swirl through top of fudge.
• CHILL 3 hours or until firm. Remove from pan by lifting edges of wax paper. Cut into squares.

Steps:

• Pie:.
• In a medium saucepan combine gelatin, 1/4 cup sugar, and salt.
• Gradually add milk and beaten egg yolk; mix well. Cook over medium heat, stirring constantly until mixture comes to a boil.
• Reduce heat and cook 5 minutes, stirring constantly.
• Add peaut butter and stir until blended.
• Spoon into large bowl and chill in refrigerator until mixture mounds just a bit when dropped from a spoon.
• Beat egg whites until foamy. Gradually add 1/4 cup sugar and continue to beat until stiff and glossy.
• Fold into peanut butter mixture and then gently fold in whipped cream.
• Spoon into baked and cooled Pretzel Crumb Pie shell.
• Drizzle 1/4 cup chocolate fudge topping. Swirl with a knife several times for marble effect.
• Chill 3 hours or until set.
• Pretzel Crumb Pie Shell:.
• Combine pretzel crumbs, sugar, and melted butter, mixing well.
• Press evenly in bottom and sides of 9-inch pie plate.
• Bake in 350 degree oven for 8 minutes.
• Cool on wire rack.

Steps:

• Melt butter in a medium saucepan over medium heat. Stir in brown sugar and milk. Bring to a boil and boil for 2 minutes, stirring frequently. Remove from heat. Stir in peanut butter and vanilla. Pour over confectioners' sugar in a large mixing bowl. Beat until smooth; pour into an 8x8 inch dish. Chill until firm and cut into squares.

Steps:

• In heavy saucepan, over low heat, melt peanut butter chips with 1 cup EAGLE BRAND®, butter and salt.
• In small saucepan, over low heat, melt chocolate chips with remaining EAGLE BRAND®. Remove from heat; add vanilla extract. Stir until smooth.
• Spread peanut butter mixture evenly into waxed paper lined 8- or 9-inch square pan. Spoon chocolate mixture over peanut mixture. With table knife or metal spatula, swirl through top of fudge. Chill 3 hours or until firm. Turn fudge onto cutting board; peel off paper and cut into squares. Store leftovers covered in refrigerator.