Peanut Butter Cream Cheese Pies Recipe
Yield: 12 servingsYield: 12 servings
Recipe by luhu.jp
Ingredients:
2: graham cracker crust pie shells,
1: (9-inch)/baked),
1 cup: chunk-style peanut butter,
8 oz: cream cheese, softened
1/4 cup: margarine, softened
1/2 cup: plus 1 tb sugar, divided use,
1 teaspoon: vanilla,
1 cup: whipping cream,
1 pkg: instant chocolate pudding,
1: (prepared as directed on box),
2 tablespoon: chopped peanuts,
1: spray can whipped cream,
Directions:
In large bowl beat peanut butter, cream cheese and margarine with electric
mixer until blended. Gradually add 1/2 cup sugar. Beat about 1 minute,
until soft and fluffy. Beat in vanilla. In another bowl, whip cream with
1 tablespoon sugar until soft peaks form when beaters lifted. Fold into
peanut butter mixture until thoroughly blended. Pour into pie shells. Frost
pies with a half-inch of chocolate pudding. Sprinkle chopped peanuts on
top. Cover with plastic wrap or with inverted pie crust covers. Chill at
least two hours.
Yield: 12 servings
Source from luhu.jp
mixer until blended. Gradually add 1/2 cup sugar. Beat about 1 minute,
until soft and fluffy. Beat in vanilla. In another bowl, whip cream with
1 tablespoon sugar until soft peaks form when beaters lifted. Fold into
peanut butter mixture until thoroughly blended. Pour into pie shells. Frost
pies with a half-inch of chocolate pudding. Sprinkle chopped peanuts on
top. Cover with plastic wrap or with inverted pie crust covers. Chill at
least two hours.
Yield: 12 servings
Source from luhu.jp