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Frozen Peanut Butter Pie Recipe

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This recipe for Frozen Peanut Butter Pie is from The Jarnagin Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Chocolate Crunch Crust * (see below for crust recipe)
1 (8 oz) package cream cheese, softened
1 (14 oz) can Eagle Brand Sweetened Condensed Mill (NOT evaporated milk)
¾ cup peanut butter
2 tablespoons ReaLemon Juice from Concentrate
1 teaspoon vanilla extract
1 cup (1/2 pint) whipping cream, whipped OR 1 (4 oz) container frozen non-dairy whipped topping, thawed
Chocolate fudge topping for ice cream
Directions:
Directions:
* Chocolate Crunch Crust: In a heavy saucepan, over low heat, melt 1/3 cup margarine or butter and 1 (6 oz) package semi-sweet chocolate chips. Remove from heat; gently stir in 2 ½ cups oven-toasted rice cereal until completely coated. Press on bottom and up side of buttered 9-inch or 10-inch pie plate. Chill 30 minutes.

In large mixer bowl, beat cheese until fluffy; gradually beat in Eagle Brand then peanut butter until smooth. Stir in ReaLemon and vanilla. Fold in whipped cream. Turn into prepared crust. Drizzle topping over pie. Freeze 4 hours or until firm. Return leftovers to freezer.

 

 

 

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