View single post by ArizonaEvp
 Posted: Jul 31st, 2009 02:43 PM
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Joined: Jun 26th, 2009
Location: Heart Of Arizona Indian Country, Arizona USA
Posts: 662


(Extremely Versatile Peanut butter)


1 – 8oz package of cream cheese

1 cup peanut butter (creamy or chunky)

1 cup powdered sugar

1 small (8oz) tub cool whip

1 – pre-made graham cracker or oreo cracker pie crust


Mix -  cream cheese,  peanut butter  and  powdered sugar in a bowl until creamy

Fold -  in tub of cool whip

Pour -  mixture into pie pan

Freeze - for a couple of hours until firm


Variations to use or include

Use low fat cream cheese – natural or organic peanut butter – fat free cool whip -  ¾ cup powdered sugar.

Banana Extract – 1 tsp – give or take

¼ cup honey -  add to mix before folding in cool whip.  Makes finished pie slightly less firm in freezer

Chocolate icing and either spoon and spread a layer in bottom of pre-made pie pan or melt in microwave and swirl into pie mixture as you’re filling pie pan.

Chocolate flavored cool whip if you can find it.

8 oz tub of Whipped – Strawberry Cream Cheese for a deliciously light PB&J taste

Garnishes  -  optional

Reese’s peanut butter cups – quartered

Finely crushed toffee coated peanuts -  sprinkled

Reese’s peanut butter ice cream topping - drizzled on

Strawberry ice cream syrup - drizzled on

You get the idea

If you’re like me and don’t care about your blood/sugar levels you can make your own crust with:

1 package Nutter Butter Peanut Butter sandwich cookies

5 tbs Melted butter

Put about 20 nutter butters into a food processor and grind/chop until finely textured

Mix in 5 tbs melted butter

Press into pie pan or if you are daring,  use a  spring form pie pan


Maybe someone could post an ITC recipe  (Incredibly Tasty Cheesecake) :biggrin:

Last edited on Aug 1st, 2009 04:03 PM by ArizonaEvp