CHOCOLATE STRAWBERRY PEANUT BUTTER PIE
Steps:
- 1. If making your own crust, follow directions at the bottom on these instructions and set aside. For filling, in large mixing bowl, beat cream cheese and powdered sugar with electric mixer on medium speed until combined. Divide cream cheese mixture between two medium bowls. Add peanut butter to mixture in one of the bowls. Beat with the electric mixer on medium speed until smooth. Put half of the container of whipped topping in the bowl with peanut butter.
- 2. Add strawberries to the remaining cream cheese mixture in the second bowl; stir gently. Put the remaining whipped topping in the bowl with strawberries.
- 3. Alternately spoon dollops of peanut butter mixture and strawberry mixture into the pie crust that has been set aside. Using a narrow metal spatula, swirl the mixtures slightly to marble.
- 4. Cover and freeze for at least 6 hours or up to three days. Let the frozen pie sit at room temperature for 30 minutes before serving. If desired top slices of pie with additional whipped cream and drizzle with chocolate fudge topping.
- If needed or want to make pie crust from scratch, here are the instructions:
- In a small saucepan, melt 1/3 cup of butter; stir in 1/4 cup granulated sugar. Add 1 and 1/4 cups of finely crushed graham crackers (about 18); toss to combine. Spread evenly in 9-inch pie plate. Press on to bottom and upside to form a firm, even crust. Cover and chill about 1 hour or just until it is firm or bake in 375 degrees F oven for 4 to 5 minutes or until edge is lightly browned. Cool on wire rack before filling.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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