PEANUT BUTTER WHIPPED RECIPES

WHIPPED PEANUT BUTTER CREAM CHEESE FILLING

Whipped Peanut Butter Cream Cheese Filling image

This whipped peanut butter cream cheese frosting is soft, light, and has so much flavor! Perfect for filling chocolate cakes, cupcakes, and more!

Provided by Gracie

Total Time 0S

Yield 3

Number Of Ingredients 4

Ingredients

8 oz Full Fat Cream Cheese (This is one package Philadelphia Cream Cheese)
1 1/2 cup powdered sugar, sifted
3/4 cup peanut butter
1 cup heavy cream

Steps:

Chill the beaters (of hand mixer) or whisk attachment as well as a medium sized bowl in the freezer for about 10 minutes.
In the the chilled bowl, add the cream cheese, powdered sugar, and peanut butter and mix on medium speed until well combined. Slowly add the heavy cream and beat until fluffy (a minute or two)
Makes about 3 cups.

REESE’S™ PEANUT BUTTER PIE RECIPE - PILLSBURY.COM

Reese’s™ Peanut Butter Pie Recipe - Pillsbury.com image

Who doesn’t love chocolate and peanut butter? This irresistible Reese's™ Peanut Butter Pie has a bottom layer of fudge topped with creamy peanut butter filling studded with peanut butter cups. Try this peanut butter cup pie next time you're in need of a decadent dessert that turns heads. Save time in the kitchen by using a flaky Pillsbury™ pie crust.

Provided by Pillsbury Kitchens

Total Time 3 hours 55 minutes

Prep Time 30 minutes

Yield 8

Number Of Ingredients 7

Ingredients

1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
2 1/2 cups heavy whipping cream
8 oz cream cheese, softened
1/2 cup creamy peanut butter
1/4 cup sugar
6 packages (1.5 oz each) Reese's Peanut Butter Cups™, chopped (about 1 1/2 cups)
1/2 cup plus 1 tablespoon hot fudge

Steps:

Heat oven to 450°F. Unroll pie crust; place in ungreased 9-inch pie plate. Flute edges as desired, and prick bottom and sides with fork. Bake 10 to 12 minutes or until light golden brown. Cool completely, about 30 minutes.
Meanwhile, in large chilled bowl, beat whipping cream with electric mixer on high speed just until soft peaks form. Reserve 1 cup of the whipped cream for topping; refrigerate.
In large bowl, beat cream cheese, peanut butter and sugar with electric mixer on medium speed until smooth. Gently fold remaining whipped cream into cream cheese mixture. Fold in 1 cup of the chopped peanut butter cups. Refrigerate until ready to assemble pie.
In small microwavable bowl, microwave 1/2 cup of the hot fudge uncovered on High 10 to 20 seconds or until spreadable. Carefully spread hot fudge onto bottom of cooled crust. Spread cream cheese mixture evenly onto fudge layer.
Spoon reserved 1 cup whipped cream on top of cream cheese mixture, spreading evenly. Sprinkle with remaining 1/2 cup chopped peanut butter cups. In same small microwavable bowl, microwave remaining 1 tablespoon hot fudge uncovered on High 5 to 10 seconds or until thin enough to drizzle. Drizzle on top of pie. Refrigerate 3 hours before serving.

Nutrition Facts : Calories 800 , CarbohydrateContent 56 g, CholesterolContent 120 mg, FatContent 10 , FiberContent 2 g, ProteinContent 11 g, SaturatedFatContent 28 g, ServingSize 1 Serving, SodiumContent 510 mg, SugarContent 36 g, TransFatContent 1 g

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