chocolate peanut butter pie Cherry Cream
22 Graham Crackers
2 tb Sugar
6 tb Butter, melted
1 pk 4 servings, instant chocolate peanut butter pie pudding mix
1/2 Tub Coolwhip
1 cn Cherry Pie Filling
Crush crackers with rolling pin, between waxpaper. Combine with sugar and butter, stir well. Press firmly into 9" pieplate. Bake at 350 F for 8 minutes, cool before filling. Prepare pudding as directed for pie filling. Chill for 30 minutes, spread into crust. Spread coolwhip carefully on top. Spoon cherries on top. Chill for 2 hours before serving.
chocolate peanut butter pie Chess
2 Eggs, beaten
1 t Vanilla
1 Stick margarine, melted
1 1/2 c Sugar
1 cn Evaporated milk
3 1/2 T Cocoa
Mix sugar, cocoa and margarine. Stir well. Add eggs and beat with electric mixer for 2 1/2 minutes. Add milk and vanilla. Mix well. Pour into unbaked Deep Dish pie shell. Bake for 45 minutes at 325.
chocolate peanut butter pie Chip Almond
6 chocolate peanut butter pie bars with almonds
1/2 c Milk
1 c Heavy cream, whipped
1/2 c chocolate peanut butter pie chips
1/2 c Slivered almonds
1 Baked graham cracker crust
Melt chocolate peanut butter pie bars and marshmallows in milk in top of double boiler. Cool. Fold in whipped cream, chocolate peanut butter pie chips and slivered almonds. Pour into graham cracker crust. Garnish with shaved chocolate peanut butter pie. Refrigerate for at least 4 hours.
chocolate peanut butter pie Chip Cherry
40 chocolate peanut butter pie wafers, reduced calorie(5.3oz)
2 tb Sugar
2 tb Stick Margarine, melted
1 lg Egg
4 c Vanilla low-fat Yogurt
1 c Cherries, pitted,
1/2 c Semisweet choco minichips
1/2 c Black cherry preserves, melted
Preheat oven to 350 degrees F.
Place cookies in a food processor; process until crumbly. Add sugar, margarine, and eggwhite; pulse 5 times or just until moist. Press crumb mixture evenly into a 9-inch pie plate coated with cooking spray. Bake at 350 degrees for 8 minutes. Freeze piecrust 30 minutes.
Place an extra large bowl in the freezer. Remove yogurt from freezer; let stand at room temperature while crust is cooling. Spoon yogurt into chilled bowl. Stir cherries and minichips into yogurt; freeze 30 minutes or just until set but not solid. Spread preserves over bottom of prepared crust. Spoon yogurt mixture evenly over preserves; freeze until set. Cover with plastic wrap; freeze 6 hours or until firm. Place pie in refrigerator 30 minutes before serving to soften.
chocolate peanut butter pie Chip
1 c Sugar
1 Stick of margarine, melted
1/4 c Cornstarch
1 ts Vanilla
1 c Pecans
1 c chocolate peanut butter pie chips (6 oz.)
Mix sugar, eggs and margarine; stir well. Add cornstarch, vanilla and chocolate peanut butter pie chips. Pour into unbaked pie shell. Bake at 350 degrees for 45 to 50 minutes.
chocolate peanut butter pie Cream
1 c Semi-sweet chocolate peanut butter pie pieces
1/3 c Milk
2 c Sugar
3 oz Cream cheese, softened
1 c Whipping cream
1 ea Pie crust, baked
Beat together cream cheese and sugar; set aside. Heat chocolate peanut butter pie and milk over low heat, stirring until melted; remove from heat. In a separate bowl, whip cream until soft mounds hold their shape. Beat in cream cheese mixture only until blended. Beat in chocolate peanut butter pie mixture only until color is uniform. Turn into 9-inch baked pie shell (graham cracker, pastry or creme de menthe). Chill at least 2 hours before serving. Garnish with shaved chocolate peanut butter pie if desired. Serves 6
chocolate peanut butter pie Crunch
1 pk chocolate peanut butter pie flavored pudding pie filling (4 serve size)
1 c Cold milk
3 1/2 c Cool whip (8 oz size)
20 chocolate peanut butter pie sandwich cookies, ground up
1 1/2 c chocolate peanut butter pie chips or other rocks (peanuts, peanut butter chips, etc.)
1 (6 oz.) chocolate peanut butter pie crumb crust
Prepare pudding mix with milk as directed on package. Fold in whipped topping. Stir in 1 cup cookies and the "ROCKS" into the pudding mixture. Spoon the mixture into the pie shell. Sprinkle with remaining cookies. Freeze until firm. Garnish with gummy worms or gumdrops, if desired. Let stand 10 minutes, at room temperature before serving. Store leftover pie in freezer. Makes 6 servings.
chocolate peanut butter pie Dream
2 Envelopes whipped topping mix
2 3/4 c Cold milk
2 pk chocolate peanut butter pie Flavor Instant Pudding mix
1 9-inch prepared pie shell
1 ts Vanilla
Prepare whipped topping mix per package directions in a large mixing bowl. Add remaining 1 1/2 cups milk and pudding mix. Whip, then beat at high speed for 2 minutes, scraping bowl occasionally. Spoon into pie shell. Chill at least 4 hours.
chocolate peanut butter pie Eggnog Layer
1 Envelope unflavored gelatin
1/2 c -Water, cold
1/3 c Sugar
2 tb Cornstarch
1/4 ts Salt
2 c Commercial eggnog
1 1/2 Squares unsweetened chocolate peanut butter pie, melted
1 ts Vanilla
1 9" pie shell; baked
1 ts Rum extract
2 c Whipping cream
1/4 c Confectioners sugar
chocolate peanut butter pie curls; optional
In a small bowl, soften the gelatin in the water. Set aside. In a 1-qt. saucepan, combine the sugar, cornstarch, and salt. Gradually stir in the eggnog. Cook over med. heat, stirring constantly, until thickened. Cook for 2 mins. Remove from the heat and add the gelatin mixture, stirring until dissolved.
Divide the filling in half, setting half aside to cool. Add the melted chocolate peanut butter pie and vanilla to half; stir well, and pour into the pie shell. Chill until set.
Add rum extract to the remaining filling. Whip 1 cup of cream and fold into the cooled mixture. Spoon over the chocolate peanut butter pie layer and chill.
Whip the remaining cream and add the confectioners sugar. Spread over the pie, or pipe from a pastry bag, and garnish with chocolate peanut butter pie curls, if desired. Serves 6 to 8.
chocolate peanut butter pie Malt Shoppe
1 1/2 c chocolate peanut butter pie cookie crumbs
1/4 c Butter, melted
1 pt Vanilla ice cream, softened
1/2 c Malted Milk Ball Candy, crushed
2 tb Milk, divided
3 tb Instant chocolate peanut butter pie malt powdr
3 tb Marshmallow Cream Topping
1 c Whipping cream
Combine crumbs and butter. Press into a 9-inch pie pan. Freeze while preparing filling. In a mixing bowl, blend ice cream, crushed malted milk balls and 1 T milk. Spoon into crust. Freeze for 1 hour. Meanwhile, blend malted powder, marshmallow cream and the remaining milk. Stir in whipping cream; whipped until soft peaks form. Spread over ice cream layer. Freeze several hours or overnight. Before serving, garnish with whipped cream and malted milk balls.
chocolate peanut butter pie Mint Ice Cream
1 chocolate peanut butter pie cookie crumb pie crust
1 qt Mint chocolate peanut butter pie chip ice cream; softened
8 Thin mints
Fill pie crust with softened mint chocolate peanut butter pie chip ice cream. Re-freeze until firm. Garnish before serving with whipped cream and thin chocolate peanut butter pie covered mints.
chocolate peanut butter pie
2 tb Flour, (heaping)
1 c Sugar
1 c Large can evaporated milk
1/2 ea Stick margarine or butter
1/4 c Cocoa
2 ea Egg yolks
1 c Milk, 1 cup (mixed)
1 ts Vanilla
Mix flour,cocoa,sugar.Add egg yokes.Add milk a little at a time until you have the dry ingredients and eggs mixed well. Add vanilla and butter. Cook over medium heat until thick stirring constantly.Pour into baked pie shell. Top with meringue and brown. Makes 2 - 8 inch pies from filling.
Double chocolate peanut butter pie
2 pk Jello chocolate peanut butter pie or chocolate peanut butter pie
1 Flavor pudding and pie filli
3 1/2 c Milk
2 tb Butter or margarine
2 ea Squares baker's semi-sweet c
1 ea Baked 9 pie shell,cooled
Combine pie filling and milk in saucepan;add butter and chocolate peanut butter pie Cook and stir over medium heat until mixture comes to a full bubbling boil.Remove from heat.Cool 5 minutes,stirring twice. Pour into shell and chill 3 hours.Garnish with whipped topping and chocolate peanut butter pie curls,if desired.Note:Plastic wrap may be placed on surface of pie filling before chilling chocolate peanut butter pie .