|The Peanut Butter Cookbook|
|by Mable Hoffman|
The New York Times bestselling author of Crockery Cookery and The Complete Tomato Cookbook has coooked up a collection of deliciously diverse reci...
Results 1 - 10 of 485 for no-bake peanut butter pie
Combine cream cheese ... until smooth. Add peanut butter and vanilla. Beat ... sprinkle with chopped nuts. Chill at least 3 hours. Yield: one 9 inch pie.
Creamy and delicious ... your mouth. This pie is a real ... sugar. Mix in peanut butter and milk. Beat ... minutes. Makes 2 (9-inch) pies (16 servings).
In a medium ... mixture. Quickly add peanut butter and Cool Whip ... graham cracker crust. Chill for 1 hour. Will keep in the refrigerator for 2-3 days.
Mix well and pour into graham cracker crust. Chill in refrigerator for 3 or more hours.
Mix peanut butter and powdered sugar. ... top.) Put into crust. Add 1 can of cold vanilla pudding, the Cool Whip. Sprinkle top with the dry crumbs saved.
Blend ingredients on low speed until smooth and creamy. Spread into pie crust and refrigerate for at least 1 hour.
Combine all ingredients until smooth. Add Cool Whip. Pour into crust. Freeze and enjoy!
Blend first 4 ingredients. Fold in Cool Whip and pour into graham cracker crust in pie pan.
Mix powdered sugar and peanut butter together until crumbly. Cover bottom of pie shell with mixture. ... Whip. Refrigerate until you are ready to serve.
Prepare pudding mix ... package directions, adding peanut butter. Beat until ... Turn into baked pie shell or graham ... cream and sprinkle with peanuts.
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