You are here

Frozen Chocolate Peanut Butter Pie

sweet.chef's picture
Ingredients
  Chocolate crunch crust 1
  Cream cheese 8 Ounce, softened (1 Package)
  Canned milk 14 Ounce (1 Can, Not Evaporated)
  Peanut butter 3⁄4 Cup (12 tbs)
  Lemon juice concentrate 2 Tablespoon
  Vanilla extract 1 Teaspoon
  Whipping cream/4-ounce container frozen non-dairy whipped topping, thawed 1 Cup (16 tbs), whipped
  Chocolate fudge ice cream topping 1 Tablespoon
Directions

Prepare crust.
In large mixer bowl, beat cheese until fluffy; gradually beat in sweetened condensed milk, then peanut butter until smooth.
Stir in ReaLemon and vanilla.
Fold in whipped cream.
Turn into prepared crust.
Drizzle topping over pie.
Freeze 4 hours or until firm.
Return leftovers to freezer.
Chocolate Crunch Crust: In heavy saucepan, over low heat, melt 1/3 cup margarine or butter and 1 (6-ounce) package semi-sweet chocolate chips.
Remove from heat; gently stir in 2 1/2 cups oven-toasted rice cereal until completely coated.
Press on bottom and up side of buttered 9- or 10-inch pie plate.
Chill 30 minutes.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Dessert
Method: 
Freezed
Dish: 
Pie
Interest: 
Quick

Rate It

Your rating: None
4.208335
Average: 4.2 (18 votes)