- 8
Ingredients
- * Prep: 30 min. Bake: 10 min. + chilling
- Ingredients
- 24 * 24 peanut butter cream-filled sandwich cookies, crushed
- 1/3 * 1/3 cup butter, melted
- 1 * 1 cup cold milk
- 1 * 1 package (3.4 ounces) instant vanilla pudding mix
- 1 * 1 cup creamy peanut butter
- 4 * 4 ounces cream cheese, softened
Preparation
Step 1
* Combine cookie crumbs and butter; press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 350° for 6-8 minutes or until crust is lightly browned. Cool on a wire rack.
* In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Meanwhile, in a large bowl, beat the peanut butter, cream cheese and condensed milk until smooth; stir in pudding. Set aside.
* Gently spread ice cream topping into crust. In a large bowl, beat cream until it begins to thicken. Add sugar; beat until stiff peaks form. Fold 1-1/2 cups into pudding mixture; pour into crust. Spread remaining whipped cream over top; garnish with chocolate curls. Refrigerate until serving. Yield: 8 servings.
Nutrition Facts: 1 piece (calculated without chocolate curls) equals 745 calories, 51 g fat (22 g saturated fat), 86 mg cholesterol, 604 mg sodium, 63 g carbohydrate, 3 g fiber, 16 g protein.
Dreamy Creamy Peanut Butter Pie published in Branson's Great American Pie Show January 2009