Take 5 Frozen Peanut Butter 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:

• Preheat oven to 350 degrees. In a large ziplock bag pour 3 cups of crushed pretzels, and brown sugar into bag, close and shake well. Melt one stick of butter, open bag of pretzels and pour melted butter into bag. Reseal and shake well, coating all pretzels with melted butter. Empty pretzel mixture into 13x9 well greased deep dish cake pan and bake for 10 minutes at 350 degrees. Cool and set aside.
• In a large mixing bowl combine 2 packages of softened cream cheese, 4 cups of powdered sugar, mix well. Slowly add 2 cups of milk, stir until completely mixed. Add 2 cups of peanut butter, mix well, finally, add thawed whipped topping. Mix everything well, mixture will be light and fluffy.
• Add filling mixture over cooled pretzel crust, smooth evenly. Next, take your hot fudge and drizzle over filling, take your melted peanut butter and drizzle over filling, and then take your carmel sauce and drizzle over filling. Finally, top with crushed peanut butter cups. Freeze overnight.
• Slice and serve frozen. Delicious!

Steps:

• In a small bowl, mix crushed cookies and butter. Press onto bottom and up sides of an ungreased 9-in. pie plate. Freeze 5 minutes., In a microwave, warm fudge topping 5-10 seconds or until spreadable; spread over bottom and up sides of crust. In a large bowl, beat cream cheese, peanut butter and flavoring until blended. Gradually beat in confectioners' sugar; fold in whipped topping. Spoon into crust, spreading evenly. Refrigerate 4 hours or until set., In a small bowl, beat cream until it begins to thicken. Add syrup; beat until stiff peaks form. Serve with pie; top with peanuts.

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.