Peanut Butter Pie

37

 

Peanut Butter Pie

Yield : 9″ pie

INGREDIENTS:

Crust:
  • 20 fun size Peanut Butter Creme Nestle Crunch Girl Scout Candy Bars (2 boxes)
Peanut Butter Filling:
  • 8 oz package cream cheese – softened
  • 1 cup powdered sugar
  • 1 cup peanut butter and chocolate Jif Whips
  • 1 tsp vanilla
  • 16 oz container thawed whipped topping (this is the large size)
Topping:
  • ¾ cup peanut butter and chocolate Jif Whips
  • 4 fun size Peanut Butter Creme Nestle Crunch Girl Scout Candy Bars

DIRECTIONS:

Crust:
  1. Finely chop candy bars in a food chopper or food processor.
  2. Press the mixture into a 9 inch springform pan and press some of the mixture up the sides a bit
  3. Place the pan in the freezer to harden while making the filling.
Peanut Butter Filling:
  1. Beat softened cream cheese until light and fluffy.
  2. Add Jif Whips, sugar and vanilla. Beat until smooth.
  3. Fold in a large container of whipped topping.
  4. Remove the crust from the freezer and fill the springform pan with the chocolate and peanut butter filling.
  5. Spread it out in an even layer in the pan.
  6. Place it in the freezer to harden.
Topping:
  1. Before serving, remove the crust from the freezer and remove the springform pan.
  2. Melt the Jif Whips and spread it over the top of the Peanut Butter Silk Pie letting it drizzle down the sides.
  3. Roughly chop the remaining four peanut butter creme Nestle Crunch Girl Scout Candy Bars and sprinkle them on the top of the pie.
  4. Store leftover pie in the refridgerator.

source : thegunnysack

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