Frozen Peanut Butter Pie
INGREDIENTS:
1 Chocolate Crunch Crust
1 pk (250 g) cream cheese;
-softened
1 cn Eagle Brand Sweetened
-Condensed Milk
3/4 c Peanut butter; (creamy)
2 tb Real Lemon Lemon Juice
1 ts Vanilla
1 c Whipping cream; whipped, (I
-use the small container of
-Cool Whip)
Chocolate Fudge Ice Cream
-Topping; (Smuckers is the
-best)
1 Chocolate Crunch Crust
1 pk (250 g) cream cheese;
-softened
1 cn Eagle Brand Sweetened
-Condensed Milk
3/4 c Peanut butter; (creamy)
2 tb Real Lemon Lemon Juice
1 ts Vanilla
1 c Whipping cream; whipped, (I
-use the small container of
-Cool Whip)
Chocolate Fudge Ice Cream
-Topping; (Smuckers is the
-best)
In a large mixing bowl, beat cheese until flufffy; gradually beat in Eagle Brand, then peanut butter, until smooth. Stir in Real Lemon and vanilla. Fold in whipped cream. Pour into prepared crust. Drizzle topping over pie.. (I plop it on.. and then using a knife... create a design... this way topping goes into the cheesecake). Freeze for 4 hours.. or until firm. Wrap leftovers; return to freezer.
Chocolate Crunch Crust
In a springform (9 inch) cake pan, spray Pam (or butter bottom and up the sides).... then put 2 1/2 cups rice crispies in the pan. In a heavy saucepan, over low heat, melt 1/3 cup butter/marg and 1 pkg (175 g) of semi-sweet chocolate chips. Remove from heat. Pour over the rice crispies, stirring/mixing until completely coated. Chill.
Chocolate Crunch Crust
In a springform (9 inch) cake pan, spray Pam (or butter bottom and up the sides).... then put 2 1/2 cups rice crispies in the pan. In a heavy saucepan, over low heat, melt 1/3 cup butter/marg and 1 pkg (175 g) of semi-sweet chocolate chips. Remove from heat. Pour over the rice crispies, stirring/mixing until completely coated. Chill.