NO BAKE PEANUT BUTTER PIE WITH COOL WHIP RECIPES

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SKINNY NO-BAKE PEANUT BUTTER PIE - SKINNYTASTE



Skinny No-Bake Peanut Butter Pie - Skinnytaste image

This Skinny No-Bake Peanut Butter Pie is light and creamy and ever so addicting! Whip this up in minutes for a dessert everyone will love!

Provided by Gina

Categories     Dessert

Total Time 180 minutes

Prep Time 10 minutes

Yield 12

Number Of Ingredients 6

5 oz 1/3 less fat cream cheese (softened)
1/3 cup powdered sugar
1/3 cup Better n Peanut Butter
2 1/2 cups light whipped topping
reduced-fat graham cracker pie crust 
2 tablespoons Hershey's chocolate syrup (for drizzling)

Steps:

  • Beat cream cheese and confectioners' sugar together in a medium bowl.
  • Mix in Better 'n Peanut Butter and beat until smooth. Fold in whipped topping.
  • Spoon into graham cracker pie shell; cover, and refrigerate until firm, at least 2-3 hours.
  • Drizzle with chocolate syrup before serving.

Nutrition Facts : ServingSize 1 slice, Calories 215 kcal, CarbohydrateContent 30 g, ProteinContent 2.5 g, FatContent 10 g, SaturatedFatContent 4.5 g, SodiumContent 83 mg, FiberContent 1 g, SugarContent 15 g

THE ULTIMATE NO-BAKE CHOCOLATE-PEANUT BUTTER PIE RECIPE ...



The Ultimate No-Bake Chocolate-Peanut Butter Pie Recipe ... image

Provided by Jeff Mauro, host of Sandwich King

Categories     dessert

Total Time 2 hours 40 minutes

Cook Time 40 minutes

Yield 1 9 inch pie

Number Of Ingredients 14

1 cup heavy cream
3/4 cup powdered sugar 
1 tablespoon vanilla extract 
8 ounces cream cheese, at room temperature 
1 cup creamy peanut butter 
1 cup chopped peanut butter cups 
1 pre-made graham cracker pie crust 
1 recipe Peanut Butter Sauce, recipe follows
1/4 cup chocolate shell ice-cream topping, such as Magic Shell
1 cup crushed roasted salted peanuts 
1/4 cup mini chocolate chips 
1/4 cup sweetened condensed milk
1/4 cup creamy peanut butter 
1 teaspoon vanilla extract 

Steps:

  • Combine the heavy cream, powdered sugar and vanilla extract in the clean, cold bowl of a stand mixer fitted with the whisk attachment. Whip until the mixture holds stiff peaks. Gently transfer the whipped cream to a new bowl. Add the cream cheese to the stand mixer bowl, switch to the paddle attachment and beat on medium speed for 1 minute. Add the peanut butter and beat until light and fluffy about 3 minutes.
  • Gently fold the whipped cream and chopped peanut butter cups into the cream cheese mixture. Pour the filling into the pie crust and place in the fridge to set for 2 to 3 hours.
  • Using a spoon, drizzle the pie in vertical lines with peanut butter sauce. Repeat with the chocolate shell ice-cream topping, also in vertical lines. Sprinkle the peanuts and mini chocolate chips around the perimeter of the pie.
  • Heat the condensed milk, peanut butter and 3 tablespoons water in a small saucepan over medium-low heat until smooth and melted, 5 to 7 minutes. (Thin with a little more water if too thick.) Let cool slightly.

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