REESE'S™ PEANUT BUTTER CUP ICEBOX PIE
No-bake chocolate and peanut butter refrigerated pie on a pretzel crust -- a flavor for everyone.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h45m
Yield 8
Number Of Ingredients 10
Steps:
- Spray 9-inch glass pie plate with cooking spray. In medium bowl, mix Crust ingredients. Press mixture against bottom and side of pie plate. Refrigerate 10 minutes.
- In large bowl, beat pudding mix and milk with whisk 2 minutes. Beat in 1/4 cup of the peanut butter. Let stand 5 minutes.
- In small microwavable bowl, microwave 1/2 cup peanut butter uncovered on High in 15-second increments until thin enough to spread. Spread warmed peanut butter over chilled crust. Pour chocolate pudding mixture into chilled crust; spread evenly. Cover and refrigerate 3 hours.
- Just before serving, spread whipped topping on top of pie. In small microwavable bowl, microwave 1 tablespoon peanut butter uncovered on High in 15-second increments until thin enough to drizzle. Drizzle warmed peanut butter and chocolate syrup on top of whipped topping. Top with peanut butter cups. Cover and refrigerate any remaining pie.
Nutrition Facts : Calories 590, Carbohydrate 52 g, Cholesterol 35 mg, Fat 6 1/2, Fiber 3 g, Protein 12 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 600 mg, Sugar 36 g, TransFat 1/2 g
KRAFT® NUTTER BUTTER FROZEN PEANUT BUTTER PIE
For the true peanut butter lover, this creamy pie has a peanut butter cookie crust and is filled with a blend of cream cheese, peanut butter and whipped topping.
Provided by Cool Whip
Categories Trusted Brands: Recipes and Tips
Time 4h45m
Yield 12
Number Of Ingredients 7
Steps:
- Mix cookie crumbs and butter. Press onto bottom and up side of 9-inch pie plate.
- Beat cream cheese, peanut butter, sugar and vanilla with mixer until blended. Stir in 1-1/2 cups COOL WHIP; spoon into crust.
- Freeze 4 hours or until firm. Remove from freezer 30 min. before serving. Let stand at room temperature to soften slightly. Top with remaining COOL WHIP.
Nutrition Facts : Calories 465 calories, Carbohydrate 41.1 g, Cholesterol 33.8 mg, Fat 25.6 g, Fiber 2.3 g, Protein 8.6 g, SaturatedFat 12.8 g, Sodium 313.1 mg, Sugar 16.6 g
PEANUT BUTTER ICE CREAM PIE
Peanut butter and chocolate reign supreme as the best flavor duo thanks to this incredible cookie-crusted ice cream pie.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 6h30m
Yield 8
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. In medium bowl, stir all crust ingredients until well mixed. Press mixture firmly and evenly against bottom and side of 9-inch glass pie plate. Bake 10 minutes. Cool on cooling rack 15 minutes. Freeze 10 minutes. Meanwhile, place both ice creams in refrigerator to soften, about 20 to 30 minutes.
- In medium bowl, stir together chocolate chips, peanut butter and salt. In 1-quart saucepan, heat whipping cream and corn syrup over low heat until hot but not boiling. Pour over peanut butter mixture; cover bowl with plastic wrap. Let stand 1 minute; stir until smooth.
- Spread 1/3 cup of the chocolate-peanut butter sauce in bottom of chilled crust. Sprinkle with cocktail peanuts. Spoon 3 cups of the peanut butter ice cream over top; spread evenly. Quickly and carefully spread 1/2 cup chocolate-peanut butter sauce over ice cream (it will start to freeze). With small ice cream scoop or tablespoon, alternate scoops of chocolate ice cream and remaining 1 cup peanut butter ice cream over top, covering pie and achieving bubble look.
- Sprinkle chocolate-covered peanuts over top. Drizzle with remaining chocolate peanut butter sauce. Freeze 5 hours or until firm. Place pie in refrigerator 30 minutes before cutting to soften slightly.
Nutrition Facts : Calories 720, Carbohydrate 69 g, Cholesterol 70 mg, Fat 7, Fiber 5 g, Protein 13 g, SaturatedFat 21 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 47 g, TransFat 1 g
PEANUT BUTTER ICE CREAM PIE I
For the peanut butter lovers in our family!
Provided by Carolyn
Categories Desserts Pies No-Bake Pie Recipes Peanut Butter Pie Recipes
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a small bowl, mix together crushed graham crackers, 3/4 cup finely chopped peanuts, and sugar. Stir in melted butter or margarine. Press mixture into a 9 inch pie plate.
- Bake crust in preheated oven for 8 minutes. Chill.
- In a medium mixing bowl, mix ice cream and peanut butter together on medium-low speed until combined. Pour mixture into chilled crust. Sprinkle with 1/4 cup chopped peanuts. Freeze for at least 6 hours. Remove from freezer 10 minutes before serving.
Nutrition Facts : Calories 476.1 calories, Carbohydrate 41.3 g, Cholesterol 44.3 mg, Fat 31.7 g, Fiber 3.7 g, Protein 11.7 g, SaturatedFat 10.9 g, Sodium 415.7 mg, Sugar 27.3 g
PEANUT BUTTER ICE CREAM PIE
Make and share this Peanut Butter Ice Cream Pie recipe from Food.com.
Provided by Kree6528
Categories Pie
Time 2h35m
Yield 1 9inch pie, 8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees.
- Grease a 9-inch pie plate.
- Press 3/4 package cookie dough onto bottom and sides of prepared pie plate.
- Bake for 15 to 20 minutes, or until golden brown; flatten down with back of spoon to form pie shell.
- Cool completely on wire rack.
- Spread 1/4 cup peanut butter over crust.
- Mix ice cream, remaining peanut butter and 1/4 cup peanuts in a medium bowl.
- Spoon into cookie crust; spread evenly.
- Drizzle with chocolate syrup and additional peanuts.
- Freeze for at least 2 hours or overnight.
- Bake remaining cookie dough according to package directions.
- Cool completely on wire rack; crumble cookies.
Nutrition Facts : Calories 499.5, Fat 27.9, SaturatedFat 9, Cholesterol 31.2, Sodium 260.9, Carbohydrate 55.9, Fiber 2.8, Sugar 11.6, Protein 9.6
PEANUT BUTTER ICE CREAM PIE
This is a wonderful summer treat for all peanut butter and ice cream lovers. It's very simple to make, but be sure to plan ahead, as it needs to set up in the freezer for 3 to 4 hours. If you don't care for chocolate, you can substitute graham cracker pie crusts. Time preparing includes freezing time.
Provided by october sky
Categories Pie
Time 4h5m
Yield 2 pies, 12 serving(s)
Number Of Ingredients 5
Steps:
- Working quickly, blend the 1/2 gallon softened vanilla ice cream with the peanut butter, mix well.
- Stir in the Cool Whip until well blended.
- Quickly divide between the two pie crusts, sprinkle with chopped peanut butter cups, and freeze for 3 to 4 hours until frozen solid.
- Take out about 10 minutes before serving for easier slicing. Enjoy!
PEANUT BUTTER ICE CREAM PIE FROM NESTLE® NESQUIK™
A frozen dessert for all the peanut lovers in the world.
Provided by Allrecipes Member
Time 2h25m
Yield 8
Number Of Ingredients 5
Steps:
- PREHEAT oven to 350 degrees F. Grease a 9-inch pie plate.
- PRESS 3/4-package cookie dough onto bottom and sides of prepared pie plate.
- BAKE for 10 to 12 minutes, or until golden brown; flatten down with back of spoon to form pie shell. Cool completely on wire rack.
- SPREAD 1/4 cup peanut butter over crust. Mix ice cream, remaining peanut butter and 1/4 cup peanuts in a medium bowl. Spoon into cookie crust; spread evenly. Drizzle with Nesquik™ and additional peanuts. Freeze for at least 2 hours or overnight.
- BAKE remaining cookie dough according to package directions. Cool completely on wire rack; crumble cookies.
- THAW pie for 5 to 10 minutes. Sprinkle cookie crumbs over pie; cut into wedges.
Nutrition Facts : Calories 206.6 calories, Carbohydrate 16.2 g, Cholesterol 14.5 mg, Fat 14.1 g, Fiber 1.8 g, Protein 6.5 g, SaturatedFat 4.2 g, Sodium 106.3 mg, Sugar 11.9 g
PEANUT BUTTER ICE CREAM PIE - HOLD ON TO YOUR LIPS
This ice cream pie is so incredibly good. I can't even explain how wonderful it is. It's so easy to make too. Try it, you'll make it again and again!
Provided by Sarah in New York
Categories Frozen Desserts
Time 2h15m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 7
Steps:
- Combine Oreos and butter and mix well.
- Press into pie dish to form a crust going 3/4 of the way up the sides.
- Mix ice cream, peanut butter & vanilla until well blended and smooth.
- Pour into crust.
- Freeze for a few hours (until frozen).
- Sprinkle crushed peanuts on top and drizzle chocolate syrup right before serving.
Nutrition Facts : Calories 615.9, Fat 44.5, SaturatedFat 16.8, Cholesterol 59.6, Sodium 453.9, Carbohydrate 45.3, Fiber 4.7, Sugar 29.3, Protein 14.2
PEANUT BUTTER ICE CREAM PIE FROM NESTLE® NESQUIK™
A frozen dessert for all the peanut lovers in the world.
Provided by Allrecipes Member
Time 2h25m
Yield 8
Number Of Ingredients 5
Steps:
- PREHEAT oven to 350 degrees F. Grease a 9-inch pie plate.
- PRESS 3/4-package cookie dough onto bottom and sides of prepared pie plate.
- BAKE for 10 to 12 minutes, or until golden brown; flatten down with back of spoon to form pie shell. Cool completely on wire rack.
- SPREAD 1/4 cup peanut butter over crust. Mix ice cream, remaining peanut butter and 1/4 cup peanuts in a medium bowl. Spoon into cookie crust; spread evenly. Drizzle with Nesquik™ and additional peanuts. Freeze for at least 2 hours or overnight.
- BAKE remaining cookie dough according to package directions. Cool completely on wire rack; crumble cookies.
- THAW pie for 5 to 10 minutes. Sprinkle cookie crumbs over pie; cut into wedges.
Nutrition Facts : Calories 206.6 calories, Carbohydrate 16.2 g, Cholesterol 14.5 mg, Fat 14.1 g, Fiber 1.8 g, Protein 6.5 g, SaturatedFat 4.2 g, Sodium 106.3 mg, Sugar 11.9 g
NESTLE QUIK CREAM PIE
Make and share this Nestle Quik Cream Pie recipe from Food.com.
Provided by grandma2969
Categories Pie
Time 18m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Mix dry ingredients together.
- Slightly beat egg yolks and add milk.
- Add to dry ingredients and cook over medium heat until thick.
- Add vanilla and butter.
- Cool.
- Pour into baked pie shell.
Nutrition Facts : Calories 281.4, Fat 14.7, SaturatedFat 5.9, Cholesterol 94.8, Sodium 253.9, Carbohydrate 32.8, Fiber 0.6, Sugar 16, Protein 4.7
PEANUT BUTTER ICE CREAM PIE
This recipe has been a family favorite for nearly 30 years. I often have a pie handy in the freezer to serve unexpected guests. -Sharon Mensing, Greenfield, Iowa
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 6-8 servings.
Number Of Ingredients 7
Steps:
- Set aside 1 tablespoon of wafer crumbs for garnish. In a bowl, combine the sugar and remaining crumbs. Stir in butter. Press onto the bottom and up the sides of greased 9-in. pie plate. Refrigerate for 1 hour or until set., In a bowl, combine ice cream and peanut butter. Fold in whipped topping. Pour into pie shell. Top with reserved crumbs and peanuts if desired. Cover and freeze for at least 2 hours. Remove from the freezer 15 minutes before cutting.
Nutrition Facts :
EASY VEGAN PEANUT BUTTER-MAPLE ICE CREAM
With a flavor like the inside of a peanut butter cup and a plush, velvety texture, this four-ingredient ice cream is one of the easiest, most satisfying dairy-free recipes of its kind. The key is to use unsweetened oat creamer as the base. Not only does it have a neutral flavor and thick texture, but its starches also help keep iciness at bay. Simmering the maple syrup to eliminate excess water is another trick to enhance creaminess, and the concentrated maple flavor is delightful. A topping of chocolate shavings or sprinkles is optional, but really drives home the peanut butter cup comparison.
Provided by Melissa Clark
Categories ice creams and sorbets, dessert
Time 4h20m
Yield About 3 1/2 cups
Number Of Ingredients 6
Steps:
- In a small saucepan over medium-low heat, simmer maple syrup, stirring occasionally, until the mixture reduces by a third, 8 to 12 minutes. Remove from heat and let syrup cool completely, stirring it occasionally as it cools. You should have about 1/2 cup.
- Place syrup, creamer, peanut butter, vanilla and salt in a blender or food processor (or use an immersion blender), and blend until smooth, 30 seconds to 2 minutes. Pour ice cream into a loaf pan.
- Cover and place in the freezer to harden overnight or for at least 4 to 6 hours. Remove pan from the freezer at least 10 minutes before scooping and serving, topped with chocolate shavings or sprinkles, if you like.
PEANUT BUTTER ICE CREAM PIE FROM NESTLE® NESQUIK™
A frozen dessert for all the peanut lovers in the world.
Provided by Allrecipes Member
Time 2h25m
Yield 8
Number Of Ingredients 5
Steps:
- PREHEAT oven to 350 degrees F. Grease a 9-inch pie plate.
- PRESS 3/4-package cookie dough onto bottom and sides of prepared pie plate.
- BAKE for 10 to 12 minutes, or until golden brown; flatten down with back of spoon to form pie shell. Cool completely on wire rack.
- SPREAD 1/4 cup peanut butter over crust. Mix ice cream, remaining peanut butter and 1/4 cup peanuts in a medium bowl. Spoon into cookie crust; spread evenly. Drizzle with Nesquik™ and additional peanuts. Freeze for at least 2 hours or overnight.
- BAKE remaining cookie dough according to package directions. Cool completely on wire rack; crumble cookies.
- THAW pie for 5 to 10 minutes. Sprinkle cookie crumbs over pie; cut into wedges.
Nutrition Facts : Calories 206.6 calories, Carbohydrate 16.2 g, Cholesterol 14.5 mg, Fat 14.1 g, Fiber 1.8 g, Protein 6.5 g, SaturatedFat 4.2 g, Sodium 106.3 mg, Sugar 11.9 g
PEANUT BUTTER ICE CREAM PIE
This was a prize winner in Midwest Living in October 1995. I have yet to find an easier and tastier ice cream pie recipe. Cooking time is freezing time.
Provided by ladyroseofrohan
Categories Pie
Time 6h15m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 10
Steps:
- For crust, place corn syrup, brown sugar and butter or margarine in medium saucepan. Cook over medium heat until it boils. Remove from heat.
- Add rice cereal and stir till combined. Press into the bottom and sides of a buttered 10-inch pie pan. Let cool.
- In saucepan, combine peanut butter, fudge sauce, and corn syrup. Heat and stir over low heat until smooth. Spread the mixture on top of the cooled rice-cereal crust. Place in the freezer for 2-3 hours or until firm.
- Scoop ice cream into the pie. Freeze for 4 hours or overnight.
- Sprinkle with half the peanuts, spread remaining 1 cup of fudge and sprinkle remaining peanuts. Store in the freezer. Before serving, let soften slightly.
Nutrition Facts : Calories 633.1, Fat 29.4, SaturatedFat 11.8, Cholesterol 41.1, Sodium 431.9, Carbohydrate 85.2, Fiber 3.9, Sugar 46, Protein 12
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