No Bake Nutella Peanut Butter And Marshmallow Pie Recipes

NO BAKE NUTELLA, PEANUT BUTTER AND MARSHMALLOW PIE

Steps:

• 1. Add butter and peanut butter together in a small bowl and microwave for about 30 seconds, or until the butter in melted. Mix well.
• 2. Add butter mixture to graham cracker crumbs and mix until combined.
• 3. Press graham cracker mixture evenly into the bottom of a 9 inch pie pan to complete crust and set aside.
• 4. Whisk the cornstarch and 1/4 cup milk together in a small bowl. Set aside.
• 5. Add Nutella, remaining milk (1 3/4 cup), and vanilla extract to a pan and whisk over medium heat until the Nutella is melted.
• 6. Add the cornstarch mixture to the Nutella mixture.
• 7. Bring the mixture to a boil, stirring constantly with a rubber spatula. It will begin to thicken.
• 8. Once boiling, stir continuously for about 2 minutes, until fully thickened.
• 9. Pour mixture into crust and refrigerate until set, about 1 hour.
• 10. When Nutella mixture is set, put 2 cups of marshmallow fluff into a small bowl and microwave for about 30-45 seconds, or until easily pourable.
• 11. Pour marshmallow fluff over the top of the Nutella mixture. It will naturally spread to cover the pie. (If you'd prefer, you can toast mini marshmallows on top)
• 12. Drizzle Nutella onto the top of the pie and sprinkle with a few graham crackers crumbs if desired.
• 13. Store in refrigerator until ready to serve.

NO-BAKE PEANUT BUTTER FLUFF PIE

Steps:

• Butter a 9 1/2-inch deep-dish pie dish.
• Melt the butter in a large saucepan over medium-low heat. Add 2 cups of the marshmallow creme and whisk continuously until melted and combined with the butter, about 2 minutes. Remove from the heat and stir in the cereal and pretzels until coated. Press the mixture into the bottom and all the way up the sides of the prepared pie dish.
• Meanwhile, beat the cream cheese, 1 cup of the marshmallow crème and 1 cup of the peanut butter in a large bowl with an electric mixer on medium speed until smooth, about 2 minutes. Slowly pour in the heavy cream and continue beating until light, fluffy and stiff peaks form, about 5 minutes.
• Pour the filling into the crust and smooth out the top, taking care not to cover the crust edge. Microwave the remaining 1/4 cup peanut butter in a small microwave-safe bowl in 30-second intervals, stirring after each, until melted and pourable, about 1 minute.
• Drizzle half of the peanut butter over the pie. Spoon the remaining 1 cup marshmallow creme onto the center of the pie and smooth it out slightly so that it looks like a soft marshmallow pillow. Drizzle with the remaining peanut butter. Chill until set, 6 hours and up to overnight.

EASY, NO-BAKE NUTELLA® PIE

Steps:

• Spread 1/4 cup of the hazelnut spread over the bottom of the graham cracker crust.
• Beat remaining hazelnut spread and cream cheese together in a bowl until smooth. Fold whipped topping into the cream cheese mixture; pour into the pie crust and spread evenly.
• Refrigerate until well chilled, 4 hours to overnight.

NO-BAKE PEANUT BUTTER KISS COOKIES

Steps:

• Line cookie sheets with waxed paper or cooking parchment paper. Spray large bowl with cooking spray; mix cereal and peanuts in bowl.
• Spray medium microwavable bowl with cooking spray; add peanut butter, butter and marshmallows. Microwave uncovered on High 2 to 3 minutes or until smooth, stirring after each minute.
• Pour hot marshmallow mixture over cereal and peanuts; stir until well coated. To form each cookie, drop mixture by tablespoonful onto waxed paper; place 1 Hershey's® Kisses® in center of each, and slightly press down. Repeat with remaining cereal mixture and milk chocolates. If mixture is hard to scoop, reheat in microwave on High 30 to 60 seconds.
• Cool completely, at least 1 hour. Store in airtight container at room temperature.