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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Peanut Butter Ice Cream Pie Recipe

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This recipe for Peanut Butter Ice Cream Pie is from The Rutgers Kosher 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:  
3/4 cup fudge topping (Nutella works), divided
1 Graham cracker ready to use crust
1 1/4 cups fat-free milk
1/2 cup creamy peanut butter
2 packages (4-serving size) vanilla flavor instant pudding & pie filling
1 tub (8 oz.) frozen non-dairy reduced-fat whipped topping, thawed, divided
Directions:
Directions:
Spread 1/2 cup of ice cream topping in crust. Freeze for 10 minutes.
In large bowl gradually whisk milk into peanut butter until smooth. Add pudding mix. Beat with wire whisk for 1 minute. (Mixture will be thick.) Whisk in half of whipped topping.
Spread remaining whipped topping over chocolate layer in crust. Spoon peanut butter mixture over whipped topping. Refrigerate at least 3 hours or until set.
Drizzle with remaining fudge topping. Store in refrigerator.
Personal Notes:
Personal Notes:
This could be made Pareve! Simply substitute soy milk instead of the milk. It still comes out delicious! Enjoy!

 

 

 

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