Senin, 26 Februari 2018

Peanut Butter Pie

Mary Frances Noveh from River Ridge, Louisiana, sent us this dessert recipe, which first appeared in December 2001. She stated it changed into like a "peanut butter and chocolate candy bar." We cherished the consequences, and because it makes two peanut butter pies, you can share one with a chum and keep the opposite for your self. Several tasters in our Test Kitchens revel in serving this pie frozen.

    1 cup powdered sugar 1 cup herbal-style, decreased-fats creamy peanut butter (which include Smucker's) 1 (8-ounce) block 1/three-less-fat cream cheese, softened 1 (14-ounce) can fat-unfastened sweetened condensed milk 12 oz frozen fats-loose whipped topping, thawed 2 (6-ounce) reduced-fats graham cracker crusts 20 teaspoons fats-unfastened chocolate sundae syrup
How to Make It

Combine powdered sugar, peanut butter, and cream cheese in a massive bowl; beat with a mixer at medium speed until clean. Add milk; beat till blended. Fold in whipped topping. Divide aggregate calmly among crusts; sit back eight hours or till set (pies may have a smooth, fluffy texture). Cut into wedges; drizzle with chocolate syrup.
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