PEANUT BUTTER PIE

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PEANUT BUTTER PIE image

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

CRUST
1 1/2 c vanilla wafer or graham cracker crumbs
2 Tbsp peanut butter
2 Tbsp butter
FILLING
8 oz cream cheese, softened
1 c creamy peanut butter
3/4 c powdered sugar or splenda granular
One 12-oz container cool whip
1 Tbsp vanilla
2 Tbsp chopped peanuts or cookie/graham crumbs

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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