Peanut butter 'n' chocolate pie
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1⅓ | cup | Mini chocolate kisses; divided |
| 2 | tablespoons | Milk |
| 1 | pack | Crumb crust; (6 oz.) |
| 1 | pack | (8 oz) Neufchatel cheese; softened |
| ¾ | cup | Sugar |
| 1 | cup | Creamy or crunchy peanut butter |
| 3½ | cup | ( 8 oz) frozen nondairy whipped topping; thawed |
Directions
Another recipe from the Syracuse Post Standard newspaper. An author was not credited for this recipe.
In small microwave safe bowl, place ⅔ cup chocolate pieces and milk.
Microwave on high for 30 to 435 seconds or just until melted and smooth when stirred. Spread evenly on bottom of pie crust. Cover and refrigerate.
In medium bowl, beat Neufchatel cheese until smooth, gradually beat in sugar. Stir in peanut butter and whipped topping until blended. Spoon evenly into crust over chocolate mixture. Cover and refrigerate until set, at least 4 hours.
Just before serving, place remaining ⅔ cup chocolate pieces around edge of filling. Serve cold. Refrigerate any leftovers.
Posted to EAT-L Digest by Sue Albro <SALBRO@...> on Mar 9, 1998