PEANUT BUTTER PIE
I have made this as a pie (see my photo!), but I absolutely LOVE it frozen. Makes the richest peanut butter "ice cream"! Make this no-sugar-added by using Splenda Granular as the sweetener.
Provided by Linda Farnsworth
Categories Puddings
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 350 degrees. In microwave-safe bowl melt peanut butter and butter. Add to crumbs and mix until well combined. Pat into a 9-inch pie plate. Bake for 10 minutes, or until golden. Cool completely.
- 2. Whip together cream cheese, peanut butter, Splenda, and vanilla until well mixed. Fold in thawed whipped topping. Pour into prepared pie crust and carefully smooth to edges. Sprinkle chopped peanuts or cookie crumbs on top for garnish. Cover tightly and chill overnight.
- 3. OPTIONAL: Freeze in 1/4 cup size scoops on a parchment paper-lined baking sheet. Store in ziploc bags once frozen. Thaw slightly and serve.
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