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.
FROSTY TOFFEE BITS PIE
On a hot summer day or to finish off a wonderful meal any time, this dessert tastes oh-so-good! -LaDonna Reed, Ponca City, Oklahoma
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, beat cream cheese and sugar until smooth. Beat in cream until blended. Fold in whipped topping and 1 cup toffee bits. , Spoon into crust; sprinkle with remaining toffee bits. Cover and freeze overnight. Remove from the freezer 10 minutes before serving.
Nutrition Facts : Calories 403 calories, Fat 25g fat (14g saturated fat), Cholesterol 29mg cholesterol, Sodium 262mg sodium, Carbohydrate 41g carbohydrate (34g sugars, Fiber 0 fiber), Protein 2g protein.
CHOCOLATE PIE I
One for the chocolate lovers!
Provided by Glenda
Categories Desserts Pies Custard and Cream Pie Recipes Meringue Pie Recipes
Time 55m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a cast iron skillet over medium low heat, melt the butter.
- Combine one cup of the sugar with cocoa and flour. Beat the egg yolks with the milk and add them to the sugar mixture.
- Add the sugar and egg mixture to the skillet with the melted butter or margarine and cook gently, stirring constantly until thick. (Watch this mixture closely as it has a tendency to burn)! Add the vanilla. Pour the mixture into the baked crust.
- Beat the egg whites until soft peaks form; add the remaining 1/4 cup sugar and beat until meringue is glossy and stiff peaks form. Spread beaten egg whites over the hot filling be sure the whites touch the edges of the crust. Bake in the preheated oven for 10 to 15 minutes (or until the meringue is golden brown).
Nutrition Facts : Calories 339.1 calories, Carbohydrate 46.5 g, Cholesterol 70.5 mg, Fat 15.6 g, Fiber 0.9 g, Protein 4.6 g, SaturatedFat 6.5 g, Sodium 191 mg, Sugar 32.8 g
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
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