Best Frozen Peanut Butter Pie Squares Recipes

FROZEN PEANUT BUTTER PIE

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.

FROZEN PEANUT BUTTER BARS

Steps:

• Assembly Directions:.
• In a large saucepan, melt butter and peanut butter together. Mix well. Remove from heat. Add crumbs and powdered sugar, mixing well. Spread peanut butter mixture in a jelly roll pan (for thinner bars) or 9x13 pan (for thicker bars). Chill. When the peanut butter layer is firm, melt chocolate chips with milk over low heat. Spread over chilled peanut butter mixture. Chill again.
• Freezing Directions:.
• Cut into serving size pieces. Wrap individually and freeze in large rigid containers or freezer ziptop bags. Eat straight from the freezer or thaw slightly.
• Comments:.
• We have found that we can usually buy the graham cracker crumbs for the same price as the equivalent in graham crackers. Why do the work if you don't have to?

KRAFT® NUTTER BUTTER FROZEN PEANUT BUTTER PIE

Steps:

• Mix cookie crumbs and butter. Press onto bottom and up side of 9-inch pie plate.
• Beat cream cheese, peanut butter, sugar and vanilla with mixer until blended. Stir in 1-1/2 cups COOL WHIP; spoon into crust.
• Freeze 4 hours or until firm. Remove from freezer 30 min. before serving. Let stand at room temperature to soften slightly. Top with remaining COOL WHIP.