Chocolate Chip Peanut Butter Pie
From mystic_river1 14 years agoIngredients
- Chill time 3-4 hours shopping list
- Ingredients: shopping list
- Crisco® Original No-Stick cooking spray shopping list
- Crust shopping list
- 1 (7.4 oz.) package Martha White® chocolate chip Muffin Mix shopping list
- 4 tablespoons butter, softened shopping list
- 1/3 cup salted peanuts, chopped shopping list
- Filling shopping list
- 1/2 cup Jif® creamy peanut butter shopping list
- 1 (3 oz) package cream cheese shopping list
- 1/3 cup sugar shopping list
- 3 tablespoons milk shopping list
- 2 cups frozen whipped topping, thawed shopping list
- Topping shopping list
- 2 tablespoons Smucker's® hot fudge Microwaveable ice cream Topping, warmed shopping list
How to make it
- Directions:
- HEAT oven to 350º F. Spray 9-inch pie place with no-stick cooking spray. Combine muffin mix, butter and peanuts in large bowl. Blend with fork just until crumbly. Press evenly into bottom and up sides of prepared pie plate. Bake 12 to 15 minutes or until light golden brown. If crust is slightly puffy, press down gently with back of a wooden spoon. Cool.
- BEAT peanut butter, cream cheese and sugar in large bowl with electric mixer at medium high speed until smooth. Beat in milk. Gently fold in whipped topping. Spoon into cooled crust. Drizzle warm fudge topping over pie. Chill 3 to 4 hours or until serving. Store covered in refrigerator.
The Rating
Reviewed by 10 people-
Sounds great! high 5!
maureenlaw in ST LOUIS loved it -
This is a HIGH 5 recipe and I am imagining how deliciously yummy it is going to taste. LOVE IT!
lor in Toronto loved it -
Love it!!
aussie_meat_pie in My Kitchen loved it
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