Frosty Chocolate Peanut Butter Mini Pies Recipes
FROSTY CHOCOLATE-PEANUT BUTTER MINI PIES
Delight everyone with our recipe for Frosty Chocolate-Peanut Butter Mini Pies. These cute mini pies are as visually appealing as they are delicious.
Provided by My Food and Family
Categories Home
Time 4h15m
Yield 12 servings
Number Of Ingredients 7
Steps:
- Microwave chopped chocolate and 1 cup COOL WHIP in microwaveable bowl on HIGH 30 sec. to 1 min. or until chocolate is completely melted and mixture is well blended when stirred. Cool.
- Meanwhile, gradually add milk to 1/4 cup peanut butter in medium bowl, beating constantly with mixer until well blended. Add dry pudding mix; beat 2 min. Gently stir in remaining COOL WHIP.
- Place 1 cookie in each of 12 paper-lined muffin cups; top with pudding mixture, then melted chocolate mixture.
- Microwave remaining peanut butter in microwaveable bowl 30 to 40 sec. or until melted; drizzle over desserts. Sprinkle with nuts.
- Freeze 4 hours or until firm.
Nutrition Facts : Calories 270, Fat 16 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 2.44 mg, Sodium 240 mg, Carbohydrate 26 g, Fiber 1 g, Sugar 19 g, Protein 5 g
MINI CHOCOLATE-PEANUT BUTTER PIES
This bite-sized dessert is packed with peanut butter and chocolate flavor. MultiGrain Cheerios Peanut Butter cereal forms the sweet-and-crunchy crust cups.
Provided by Jessica Walker
Categories Dessert
Time 35m
Yield 36
Number Of Ingredients 7
Steps:
- Heat oven to 375°F. Place miniature paper baking cup in each of 36 mini muffin cups.
- Crush cereal in food processor or in food-storage plastic bag with rolling pin. Add melted butter and sugar; mix well. Spoon 1 tablespoon cereal mixture into each muffin cup; press into cup with back of spoon.
- Bake 7 minutes. Cool cups in pan 15 minutes. Meanwhile, fold whipped topping into pudding.
- Spoon 1 tablespoon pudding mixture into each cooled cup. Top each with whipped topping; drizzle each with melted peanut butter. Serve immediately.
Nutrition Facts : ServingSize 1 Serving
FROSTY PEANUT BUTTER PIE
With only a handful of ingredients, this peanut butter pie promises to deliver well-deserved compliments. Whenever I bring this creamy, make-ahead pie to get-togethers, I'm asked for the recipe. -Christi Gillentine, Tulsa, Oklahoma
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, beat the cream cheese, peanut butter, sugar and vanilla until smooth. Fold in the whipped topping. Spoon into the crust. Drizzle with chocolate syrup. Cover and freeze for 4 hours or until set. , Remove from the freezer 30 minutes before serving.
Nutrition Facts : Calories 411 calories, Fat 25g fat (13g saturated fat), Cholesterol 21mg cholesterol, Sodium 243mg sodium, Carbohydrate 40g carbohydrate (24g sugars, Fiber 2g fiber), Protein 6g protein.
CHOCOLATE PEANUT BUTTER PIE
Ree Drummond's Chocolate Peanut Butter Pie recipe from Food Network is a crowd-pleaser for any occasion.
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h25m
Yield 8 servings
Number Of Ingredients 6
Steps:
- For the crust: Preheat the oven to 350 degrees F. Crush the cookies until they're fine crumbs. Pour the melted butter over the top and stir with a fork to combine. Press into a pie pan and bake until set, 5 to 7 minutes. Remove from the oven and allow to cool completely.
- For the filling: Beat the peanut butter with the cream cheese until smooth. Add the powdered sugar and beat until smooth. Add in the thawed whipped topping and beat until smooth, scraping the sides as needed.
- Pour the filling into the crust, evening out the top with a knife or spatula. Chill for at least an hour before serving.
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- Adjust rack to center of oven and preheat to 350°F. Combine cookie crumbs, melted butter, 1 tablespoon of the granulated sugar, and a pinch of salt in a small bowl. Stir until well combined. Scoop a heaping tablespoon of the mixture into twelve 1 3/4-inch muffin cups. Use your fingers to firmly press into bottom and up sides of each cup. Bake 7 minutes until crusts puff slightly and smell chocolatey. Use a tablespoon measure to press centers down. Bake 2 minutes more. Let cool completely in muffin cups. Use a sharp knife to loosen crusts and remove.
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