Peanut butter cream cheese pies
16 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | 9-inch graham cracker crust pie shells; baked | |
| 1 | cup | Chunk-style peanut butter |
| 8 | ounces | Cream cheese; softened |
| ¼ | cup | Margarine; softened |
| ½ | cup | Plus |
| 1 | tablespoon | Sugar; divided use |
| 1 | teaspoon | Vanilla |
| 1 | cup | Whipping cream |
| 1 | pack | Instant chocolate pudding (prepared as directed on box) |
| 2 | tablespoons | Chopped peanuts |
| 1 | Spray can whipped cream | |
Directions
Date: Sun, 11 Feb 1996 10:52:03 EST From: AKSC87A@... (MARY JO KNAPPER) In large bowl beat peanut butter, cream cheese and margarine with electric mixer until blended. Gradually add ½ 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.
MC-RECIPE@...
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From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, .
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