Berry Jam and Chocolate Mousse Tart

22

Berry Jam and Chocolate Mousse Tart

INGREDIENTS:

Crust:
5 tablespoons unsalted butter
2 ounces dark or semisweet chocolate, finely chopped
1½ cups chocolate wafer cookie crumbs (from about 7 ounces cookies)
2 tablespoons granulated sugar
⅛ teaspoon table salt

Filling:
5½ ounces bittersweet chocolate, finely chopped
1 cup heavy whipping cream, divided
3 tablespoons unsalted butter, cut into ½-inch cubes
1 teaspoon vanilla extract
1 cup (8 ounces) berry jam

DIRECTIONS:

1. For the crust: In a small saucepan over medium-low heat or a microwave-safe bowl in the microwave, melt the butter. Remove from the eat and add the chocolate; stir until the chocolate is melted.

2. In a food processor, process the cookies until finely ground. (Alternatively, place the cookies in a large ziploc bag and use a rolling pin to crush them, then transfer to a bowl.) Add the sugar and salt; pulse to mix. Add the melted butter and chocolate and pulse until the crumbs are evenly moistened. Transfer the mixture to a 9-inch round or equivalent tart pan with a removable bottom and press firmly into the bottom and up the sides of the pan. Refrigerate at least 30 minutes or until firm.

3. Heat the oven to 200 degrees. Transfer the crust in the tart pan to a baking sheet. Bake at 200 degrees for 12 minutes. Cool to room temperature.

4. For the filling: Transfer the chocolate to a heatproof bowl. In a small saucepan over medium heat, heat ⅔ cup of the heavy cream until it simmers but is not boiling. Pour the hot cream over the chocolate; gently stir until the chocolate and cream are evenly mixed. Add the butter in ½-tablespoon increments, stirring until each one is melted before adding another. Stir in the vanilla extract.

5. In a separate bowl, whisk (or use a hand mixer) the remaining ⅓ cup heavy cream until it forms soft peaks. Gently fold one-third of the whipped cream into the chocolate mixture, then add the remaining cream, folding until no white streaks remain.

6. To assemble, spread the jam in an even layer over the bottom of the cooled crust. Pour the chocolate mixture over the jam and spread into an even layer. Refrigerate until set, at least 2 hours or overnight.

source : crumblycookie

Classic Pumpkin Pie with Pecan Praline Sauce

37

Classic Pumpkin Pie with Pecan Praline Sauce

Yield: standard pie

INGREDIENTS:

Crust
1 1/4 cups (155 grams) all-purpose flour
1 1/2 teaspoons (6 grams) granulated sugar
1/2 teaspoon (3 grams) fine sea or table salt
1 stick (4 ounces or 115 grams) cold unsalted butter, cut into chunks
1/4 cup (60 ml) very cold water, plus an additional tablespoon if needed

Filling
1 3/4 cups pumpkin puree, from a 15-ounce (425 gram) can or homemade pumpkin puree
2/3 cup (130 grams) granulated sugar
1/2 teaspoon (3 grams) fine sea or table salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
A few gratings of fresh nutmeg (or a pinch of ground nutmeg)
1 1/3 cups (315 ml) cold heavy cream
3 large eggs

Topping
1/2 cup (95 grams) packed light or dark brown sugar
6 tablespoons (85 grams) unsalted butter
3 tablespoons (45 ml) heavy cream
1/4 teaspoon flaky sea salt, or a little less of a coarse salt
1 teaspoon (5 ml) vanilla extract
3/4 cup (85 grams) pecans (I coarsely chopped 1/2 cup, left the last 1/4 cup in halves)

DIRECTIONS:

Make the pie dough:

  • By hand, with my one-bowl method: In the bottom of a large bowl, combine the flour, salt and sugar. Work the butter into the flour with your fingertips or a pastry blender until mixture resembles a coarse meal and the largest bits of butter are the size of tiny peas. (Some people like to do this by freezing the stick of butter and coarsely grating it into the flour, but I haven’t found the results as flaky.) Add 1/4 cup cold water and stir with a spoon or flexible silicone spatula until large clumps form. Use your hands to knead the dough together, right in the bottom of the bowl. If necessary to bring the dough together, you can add the last tablespoon of water.
  • With a food processor: In the work bowl of a food processor, combine flour, salt and sugar. Add butter and pulse machine until mixture resembles a coarse meal and the largest bits of butter are the size of tiny peas. Turn mixture out into mixing bowl. Add 1/4 cup cold water and stir with a spoon or flexible silicone spatula until large clumps form. Use your hands to knead the dough together, right in the bottom of the bowl. If necessary to bring the dough together, you can add the last tablespoon of water.
  • Both methods: Wrap dough in a sheet of plastic wrap and refrigerate for at least one hour, or up to 48 hours, or you can quick-firm this in the freezer for 15 minutes. Longer than 2 days, it’s best to freeze it until needed.

Form the crust: On a floured counter, roll the dough out into a 12 to 13-inch circle-ish shape. Fold dough gently in quarters without creasing and transfer to a 9-inch standard (not deep-dish) pie plate. Unfold dough and trim overhang to about 1/2-inch. Fold overhang under edge of pie crust and crimp decoratively. Return to fridge until ready to fill. (See Notes below for par-baking directions, if desired. I rarely desire this.)

Heat oven: To 400°F (205°C).

Make the filling: Combine pumpkin, sugar, salt and spices in a medium saucepan over medium heat. Bring to a sputtering simmer and cook for 5 to 7 minutes, stirring frequently. Scoop cooked pumpkin filling into bowl, and whisk in cold cream until smooth. Whisk in eggs, one at a time. Pour filling into prepared pie crust.

Bake pie: For 15 minutes, then reduce heat to 350°F (175°C) and bake for another 30 to 40 minutes, until only the center barely jiggles and a toothpick inserted into it comes out pumpkin-free. (Damp is fine, but the toothpick shouldn’t have loose pumpkin batter on it.)

Let pie cool on a rack completely, if you, like me, prefer your pumpkin pie cool. You can hasten this along in the fridge. This pie is now ready to serve, but if you want to gild the lily a little, make the topping as well.

Make pecan praline topping: In a small/medium saucepan set over medium-low heat, combine the brown sugar, butter, cream and salt. Bring to a simmer and cook until thick and bubbly, 3 to 5 minutes. Remove pan from heat and stir in vanilla and pecans.

Serve pie: In wedges, ladles with pecan praline sauce. Extra pie (an unfamiliar phenomenon) keeps in the fridge for up to a week.

Notes:

  • For the crust:  You can  use any crust of your choosing, even store-bought. It’s really all about the filling.
  • Par-baking your crust: Once you’ve settled that, you get to choose whether you want to par-bake it or not, and decision comes down to how crispy you want the base of your pie. I do not par-bake pumpkin pie crusts, but I’m pretty lazy. If you’d like to par-bake your crust, once you roll it out, prick unbaked crust a few times with a fork, line it with lightly buttered foil or parchment paper and fill with pie weights, dried beans or pennies. Bake at 400°F (205°C) on rimmed baking sheet 15 minutes. Remove paper or foil and weights, and bake 5 to 10 more minutes until crust is golden brown and lightly crisp. Keep oven on (you’ll need the same temperature to begin baking), fill pie and finish baking as instructed above.
  • Buying canned pumpkin: If you’re using canned pumpkin, make sure you buy pumpkin puree, and not pumpkin pie filling, which will come already aggressively sweetened and spiced.
  • Making pumpkin puree: My directions are here, but keep in mind that both butternut and kabocha squash also make very smooth, lovely fillings for pumpkin pie. You can use the same directions to prepare them.
  • Heavy cream: You can replace half of the heavy cream with milk, although there’s less fun in that; you can also replace the whole amount with a half-and-half, which always seems to be around when you’re entertaining, right?
  • Praline sauce: The pecan praline sauce is best when it’s first made, and tends to become grainy when it’s reheated. Nobody complains, but if it’s going to bug you a lot, I recommend making it right before you serve the pie. You’ll only need 10 minutes and a small saucepan.

source:  smittenkitchen

Lemon Meringue Pie Cheesecake

8

Lemon Meringue Pie Cheesecake

Yield : 9″ pie

INGREDIENTS:

Cheesecake
  • 1½ cups graham crumbs
  • ¼ cup melted butter
  • 3 packages (8oz each) cream cheese
  • ⅔ cup sugar
  • 3 eggs
Lemon Filling
  • 1 cup sugar
  • ⅓ cup corn starch
  • 6 egg yolks
  • 1½ cups water
  • 2 lemons, zested & juiced
  • 1 tablespoon butter
Meringue
  • 4 egg whites
  • ½ teaspoon cream of tartar
  • ⅓ cup sugar

DIRECTIONS:

 

Cheesecake
  1. Preheat oven to 350 degrees.
  2. Combine melted butter & graham crumbs. Press into a 9″ springform pan.
  3. With mixer on medium, beat cream cheese & sugar until blended. Mix in eggs.
  4. Pour cream cheese mixture over crust and bake for 35-40 minutes or just until center is set.
  5. Cool 5 minutes, run a butter knife around the edge to loosen. Cool on the counter 1 hour. Refrigerate 4 hours or overnight.
Lemon Filling
  1. Preheat oven to 350 degrees.
  2. Combine sugar, cornstarch, egg yolks and water in a large saucepan. Whisk constantly over medium heat until mixture reaches a boil. Stir in ½ cup lemon juice & zest from 2 lemons. Let boil 1 minute while stirring.
  3. Remove from heat and stir in butter, keep warm.
Meringue
  1. Beat egg whites & cream of tartar on medium-high until soft peaks form (ends of peaks will curl when the beaters are lifted out). Continue mixing on medium-high adding in sugar a little bit at a time until stiff and glossy peaks form (about 5 minutes).
  2. Spread lemon filling over cheesecake layer. Immediately spread meringue over hot lemon filling. Be sure the meringue overlaps the edges of the pan slightly to avoid it shrinking.
  3. Bake 10-15 minutes or until browned. Cool at room temperature 1 hour. Refrigerate 4 hours or overnight before serving.

source : spendwithpennies

Dark Chocolate Cheesecake with Kahlúa Truffles


6a

Dark Chocolate Cheesecake with Kahlúa Truffles

Yield : 8″ pie

INGREDIENTS:

About 20 Oreos (use gluten free Oreos)

3 tablespoons melted butter

1/2 cup milk chocolate chips (optional)

16 oz. softened cream cheese (two packages)

3/4 cup white sugar

1/3 cup cocoa powder (I used Hershey’s Special Dark)

3 eggs

1/2 cup sour cream

2 teaspoons vanilla

DIRECTIONS:

Preheat oven to 300ºF.

Crush the Oreos and add the butter. Press into the bottom of an 8-inch springform pan (I didn’t go up the sides at all)

You can try different pan sizes if you want, but you might have to adjust the baking time.

Melt the milk chocolate chips, if using, and spread over the crust (or you can just sprinkle the chocolate chips onto the crust, throw it in the oven for a few minutes and then spread them around).

Mix the softened cream cheese, white sugar, and cocoa powder until smooth (I didn’t use a mixer, I just did everything by hand). Add one egg at a time and then the sour cream and vanilla. Mix until smooth. Pour into prepared crust.

Place the pan on a baking sheet and wrap the 8-inch pan in a wet dishtowel (this helps the cheesecake to bake evenly). Just get the dishtowel wet, squeeze it out and wrap it around the pan.

Bake the cheesecake for 1 hour and 15 minutes or until only slightly jiggly.

Allow to cool for at least an hour and then refrigerate until cold. Top with ganache and truffles. You can also put some chocolate shavings in the middle.

6

Kahlúa Truffles/Ganache

:

1/2 cup butter

1 1/2 cup chocolate chips (I used semi-sweet)

1 teaspoon vanilla

1/3 cup Kahlua (or you can sub heavy cream)

Crushed Oreos, cocoa powder, and/or finely chopped chocolate for rolling

DIRECTIONS:

Combine the butter and chocolate chips and microwave on 50% power, stirring every 30 seconds until smooth and melted. Add the vanilla and Kahlúa and stir well. I used about 1/3 of this mixture as a ganache for the cheesecake, so if you want to do that, pour it onto the cheesecake now. Otherwise you can just make extra truffles!

Place the remaining mixture in the freezer or refrigerator until solid.

Use a melon baller to scoop out balls and roll each one in Oreos, cocoa, or chopped chocolate.

source:  yammiesnoshery

Oreo Cookie Crust

5a

Oreo Cookie Crust

Yield : 1 pie crust (9″)

INGREDIENTS:

25 Oreo Cookies (your favorite flavor)

5 tablespoons unsalted butter, melted

5b 5

Directions:

  1. Finely crush your cookies. I like to use a food processor for this step, but you can also place the cookies in a plastic bag and roll the sealed bag with a rolling pin. If you’re using a rolling pin, seal the bag but leave about an inch open for air to escape. You’ll have to put some muscle in it to get a fine crush. The crust sticks together best when the cookies are crushed finely.
  2. NOTE: You do NOT need to remove the filling from the Oreo.
  3. Stir the cookie crumbs and melted butter together with a fork. Press crumbs into the bottom and up the sides of a 9″ pie plate. Chill until ready to fill.
  4. For a no-bake pie: chill the crust about 30 minutes before filling, then fill/chill as directed in the recipe.
  5. For a crunchier no-bake filling pie: bake the crust for 8 minutes at 350°F then cool completely before filling.
  6. For a filled baked pie: press the crust into the pie plate and then bake about 8 minutes at 350°F. Fill with filling and bake as directed in the recipe.
  7. This crust can also be pressed into a 9×9 inch pan for pie bars or used as a cheesecake crust in a 9-10″ springform pan.

source : crazyforcrust

Key Lime Pie Lasagna

43

Key Lime Pie Lasagna

Yield : 9″x  13″

INGREDIENTS:

For crust:
  • 1 cup flour
  • 2 Tablespoons sugar
  • ½ cup butter-melted
  • ½ cup macadamia nuts –chopped very finely (you can use chopped cashews, pecans…)
For cheesecake layer:
  • 6 oz. cream cheese- softened
  • ⅔ cup powdered sugar
  • ⅔ cup whipped topping
  • ½ teaspoon vanilla
For key lime layer:
  • 2 Tablespoon cornstarch
  • ¾ cup key lime juice
  • ¾ cup sugar
  • 4 egg yolks-slightly beaten
  • 5 Tablespoon butter
  • green food coloring-optional
  • 1 ½ cup whipped topping
For topping:
  • 1 cup whipped topping
  • ⅓ cup nuts-chopped
Instructions
  1. Preheat oven at 350 F and spray the bottom of 9×9 inch baking dish.
  2. In a bowl combine crust ingredients and stir until well combined and crumbly, then press it into the bottom of baking dish and bake for 20 minutes, remove from the oven and let it cool completely.
  3. Mix cream cheese and powdered sugar until smooth and creamy. Fold in 1 cup whipped topping and ½ teaspoon vanilla and spread over cooled crust. Set in the fridge.
  4. In medium sauce pan stir together sugar and corn starch, stir in key lime juice and slightly beaten egg yolks, add butter and bring mixture to a very controlled simmer over medium-low heat stirring almost constantly until thickened ( it should be able to coat the back of a metal spoon) remove from heat, cover with plastic foil and refrigerate for at least 2 hours.
  5. When key lime custard is cooled completely, add a few drops green food coloring and mix it well. Stir in 1 ½ cup whipped topping and spread onto cheesecake layer.
  6. Top with 1 cup whipped topping and sprinkle chopped nuts. Set in the fridge for at least 4-5 hours or overnight. You can place it in the freezer and serve like frozen dessert (It defrost fairly quickly).

source : omgchocolatedesserts

Frozen Oreo Peanut Butter Cake

14

Frozen Oreo Peanut Butter Cake

Yield: one 8″ cake

INGREDIENTS:

Oreo Crust

  • 1 package oreos
  • 1/4 cup butter, melted

Peanut Butter Layer

  • 1 cup peanut butter
  • 4 oz cream cheese, softened
  • 1 container cool whip

Oreo Layer

  • 10 oreos, pulsed but not into fine crumbs
  • 8 oz cream cheese, softened
  • 2 cups cool whip

Chocolate Ganache

  • 1 & 1/2 cups chocolate chips, chopped finely
  • 1 cup of heavy cream
  • Powdered sugar, optional

Oreo Buttercream

  • 1 stick butter, room temperature
  • 1/2 cup vegetable shortening
  • 2-2.5 cups powdered sugar
  • 2 tbsp oreo crumbs, reserve from the oreo crust

Directions:

Oreo Crust

  1. In a food processor, pulse 1 package of oreos into crumbs. Reserve 2 tbsp of oreo crumbs to make the oreo buttercream. Combine the rest of the oreo crumbs in a bowl with the melted butter. Mix until the oreo crumbs are thick. Press the oreo crumbs into the bottom of an 9 inch round springform pan, making the oreo crust as even as possible. Place the pan in the freezer.

Peanut Butter Layer

  1. In a mixing bowl, combine the peanut butter and cream cheese, beat using an electric mixer until smooth. Add in the cool whip and mix by hand until incorporated. Spread the peanut butter layer on top of the oreo crust, making it as even and smooth as possible. Place the pan in the freezer.

Oreo Layer

  1. In a mixing bowl, combine the roughly pulsed oreos (not crumbs) and cream cheese, beat using an electric mixer until smooth. Add in the cool whip and mix by hand until incorporated. Spread the oreo layer on top of the peanut butter layer, making it as even and smooth as possible. Cover the pan in plastic wrap and return to the freezer for at least 3-4 hours, or overnight.

Chocolate Ganache

  1. Chop the chocolate chips into fine pieces. Place them in a heat proof bowl. In a small saucepan, bring the heavy cream to a boil over medium-high heat. Pour the heavy cream over the chopped chocolate. Allow it to set for a few minutes. Then gently stir until smooth. If the chocolate seems too runny, allow it to sit at room temperature for a few minutes, this will help it thicken up. If it continues to be too runny, whisk in 1 tbsp of powdered sugar at a time until you have the right consistency.

Oreo Buttercream

  1. In a mixing bowl, combine the butter and vegetable shortening, beat using an electric mixer until fluffy. Add in the 2 tbsp of reserved oreo crumbs.
  2. Begin to add in the powdered sugar, about 1 cup at a time. Slowly beat the mixture until the powered sugar is incorporated. Continue this process, adding enough powdered sugar to make sure the frosting isn’t too wet.
  3. Transfer a portion of the frosting to a large ziploc bag or piping bag. Push or squeeze the frosting down, getting rid of any air pockets. If using a ziploc bag, cut half one corner, making a hole between the size of a dime and a penny. I used a piping bag fit with a wilton 2D tip.

To assemble

  1. Remove the cake from the freezer. As this time, remove the sides of the springform pan. Place the cake on a cake stand. Allow the cake to stand at room temperature for 10 minutes.
  2. Pour the chocolate ganache on top of the cake, spreading it evenly around the top of the cake with a spatula and allow it to drizzle down the sides.
  3. Pipe dollops of oreo buttercream around the edges of the cake.
  4. Place oreos in some of the dollops of buttercream if you desire.
  5. Leftover cake should be wrapped in plastic wrap and stored in the freezer for up to 2 days.

source : thefirstyearblog

No-Bake Raspberry Mousse Tartlets

29

No-Bake Raspberry Mousse Tartlets

INGREDIENTS:

For Crust

  • 5 ounces chocolate wafer cookies, finely ground (about 1 1/4 cups of crumbs)
  • 4 tablespoons (1/2 stick) unsalted butter, melted
  • 1 tablespoon granulated sugar

For Filling

  • 8 ounces fresh raspberries, divided (from 2 6-ounce clamshells)
  • 1 teaspoon lemon juice
  • 1 teaspoon unflavored gelatin
  • 1 (3.5 oz) bar good quality white chocolate or bittersweet dark chocolate (not chips/baking pieces), shaved or very finely chopped
  • 1 cup heavy whipping cream, divided
  • 2 tablespoons powdered sugar

29a

Directions:

  1. Line one 24-cup or two 12-cup capacity mini muffin tins with mini cupcake papers.
  2. To prepare crust, mix together cookie crumbs, sugar, and butter until evenly moistened. Spoon a rounded teaspoonful into each muffin cup. Using the base of a shot glass or an upside down bottle lid, firmly press crumbs into bottom of cups. Freeze until set, at least 30 minutes.
  3. Pick through raspberries and set aside 24 of the prettiest berries. Puree the rest in a food processor or blender. Strain through a fine mesh sieve to remove seeds; you should have about 1/3 cup of puree.
  4. Place lemon juice and 1 tablespoon cold water in a small dish. Sprinkle gelatin over top and let sit 5 minutes until congealed.
  5. Place finely chopped white or dark chocolate in a heat proof bowl.
  6. Heat 1/3 cup of whipping cream in a small saucepan set over medium-low heat until it just barely begins to bubble (do not let it boil). Pour over chopped chocolate. Let sit for 30 seconds, then stir until smooth. If your chocolate was chopped very finely there will be more than enough residual heat to melt it; if not, microwave in 5 second intervals, stirring until just melted. Do not overheat or the mixture may separate.
  7. Microwave softened gelatin for 5 seconds to melt, then stir into melted chocolate mixture. Add raspberry puree and stir until incorporated.
  8. In a large mixing bowl or the bowl of a stand mixer fitted with the whisk attachment, beat remaining 2/3 cup cream until frothy. Add powdered sugar and continue to beat until it forms medium-stiff peaks. Stir a spoonful of the whipped cream into raspberry mixture to lighten it. Fold in remaining whipped cream with a large rubber spatula until incorporated, pressing out any large lumps. At this point the mousse should hold medium peaks. If it seems runny, refrigerate for 10 to 20 minutes or until thickened (but do not refrigerate too long or it will set up completely). White chocolate mousse is more likely to need a bit of chilling than dark chocolate.
  9. Remove crusts from freezer. Spoon or pipe filling into individual cups, filling to within 1/4-inch of the rim of the wrappers. Top each with a whole raspberry. Refrigerate until set, at least 2 hours or overnight. Tarts will keep, lightly covered with plastic wrap, in the refrigerator for up to 2 days.

source : loveandoliveoil

Strawberry-Cream Pie

12

Strawberry-Cream Pie

Yield : 9″ pie

INGREDIENTS:

 

Vanilla Cookie Crust:

5 Tablespoons Non-Dairy Margarine or Coconut Oil, Melted
1 1/2 Cups Finely Ground Vanilla Wafer Cookie Crumbs

Strawberry Cream Filling:

1 Pound Fresh Strawberries
1 1/2 Tablespoons Lime Juice
1 Teaspoon Lemon Zest
1 1/2 Teaspoons Agar Powder
1 Pint So Delicious Vanilla Coconut, Almond, or Soy Ice Cream, Melted

12a

DIRECTIONS:

Preheat your oven to 350 degrees.

Combine the melted margarine or coconut oil with the cookies in a large bowl, stirring thoroughly to completely moisten every last crumb. Transfer the mixture to a 9-inch pie pan and use your hands to press it evenly across the bottom and up the sides. If it’s too sticky to handle with ease, lightly moisten your hands before proceeding. Bake for 10 – 15 minutes, until golden brown. Let cool while you move on to the filling.

Wash, hull, and roughly slice the strawberries before tossing them into your blender along with all of the remaining ingredients. Puree until mostly but not entirely smooth, leaving a few small chunks of berries intact. If you’d prefer a silkier texture, continue blending until no lumps remain, and pass the pink mixture through a fine mesh sieve, discarding the seeds. Transfer the mixture to a medium saucepan and set over moderate heat. Whisk frequently as it warms up, cooking until it comes to a full boil. Continue stirring vigorously for a full two minutes and then pour the hot filling into your prepared crust.

Tap the pan lightly on the counter to release any air bubbles, and let cool to room temperature. Only then is it safe to transfer to the fridge to continue cooling. Don’t rush this process, since an agar gel that’s cooled too quickly will weep and become watery later on.

Once fully chilled and solidified, slice and serve with additional fresh berries if desired- Or, additional scoops of ice cream!

 

source: bittersweetblog

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