CHOCOLATE PEANUT BUTTER ICEBOX PIE RECIPES
REESE’S™ PEANUT BUTTER CUP ICEBOX PIE RECIPE ...
No-bake chocolate and peanut butter refrigerated pie on a pretzel crust -- a flavor for everyone.
Provided by Betty Crocker Kitchens
Total Time 3 hours 45 minutes
Prep Time 30 minutes
Yield 8
Number Of Ingredients 10
Steps:
- Spray 9-inch glass pie plate with cooking spray. In medium bowl, mix Crust ingredients. Press mixture against bottom and side of pie plate. Refrigerate 10 minutes.
- In large bowl, beat pudding mix and milk with whisk 2 minutes. Beat in 1/4 cup of the peanut butter. Let stand 5 minutes.
- In small microwavable bowl, microwave 1/2 cup peanut butter uncovered on High in 15-second increments until thin enough to spread. Spread warmed peanut butter over chilled crust. Pour chocolate pudding mixture into chilled crust; spread evenly. Cover and refrigerate 3 hours.
- Just before serving, spread whipped topping on top of pie. In small microwavable bowl, microwave 1 tablespoon peanut butter uncovered on High in 15-second increments until thin enough to drizzle. Drizzle warmed peanut butter and chocolate syrup on top of whipped topping. Top with peanut butter cups. Cover and refrigerate any remaining pie.
Nutrition Facts : Calories 590 , CarbohydrateContent 52 g, CholesterolContent 35 mg, FatContent 6 1/2 , FiberContent 3 g, ProteinContent 12 g, SaturatedFatContent 16 g, ServingSize 1 Serving, SodiumContent 600 mg, SugarContent 36 g, TransFatContent 1/2 g
CHOCOLATE PEANUT-BUTTER ICEBOX CAKE RECIPE | MARTHA STEWART
This crowd-pleasing icebox cake uses store-bought cookies; the only challenge you'll face during the assembly of this treat is having to share with friends and family.
Provided by Martha Stewart
Categories Pie & Tarts Recipes
Total Time 20 minutes
Prep Time 20 minutes
Number Of Ingredients 4
Steps:
- In a large bowl, whip 1 1/2 cups cream with sugar until soft peaks form. In a small bowl, whisk peanut butter until soft and smooth; whisk in 1/2 cup cream until light and fluffy. Fold peanut-butter mixture into whipped cream until incorporated.
- Dab the bottom of 6 cookies with a very small amount of cream mixture and arrange in a circle on a serving plate; place 1 cookie in the middle of circle. Top with cup cream mixture, spreading outward to cover all but outer edges of cookies. Repeat process 5 more times (staggering the cookie layers), ending with cream. Cut 3 cookies in half; decorate top of cake with cookie halves.
- Refrigerate cake at least 8 hours (or up to overnight). To serve, cut into wedges with a serrated knife.
Nutrition Facts : Calories 429 g, FatContent 32 g, FiberContent 1 g, ProteinContent 6 g
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