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| Joined: | Jun 26th, 2009 |
| Location: | Heart Of Arizona Indian Country, Arizona USA |
| Posts: | 662 |
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EVP PIE
(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
Directions
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
Enjoy
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
Yum
Maybe someone could post an ITC recipe (Incredibly Tasty Cheesecake)
Last edited on Aug 1st, 2009 04:03 PM by ArizonaEvp