|The World's Greatest Peanut Butter Cookbook|
|by Linda Romanelli Leahy|
Award-winning culinary expert and professional recipe developer Linda Romanelli Leahy presents 75 irresistible, international peanut butter recipes.
Results 111 - 120 of 595 for peanut butter pie without cream cheese
Whip cream cheese until fluffy. Slowly add sugar, peanut butter and butter. In ... thoroughly incorporated. Fill pie crust, smoothing top. ... pie thoroughly. Serves 10-12.
Beat together the peanut butter, cream cheese and sugar. Fold in Cool Whip. Add vanilla and pour into baked pie shell. Chill for several hours.
Mix softened cream cheese, Cool Whip, sugar, peanut butter and vanilla. Mix until blended. Do not over mix. Pour mixture into pie shell, and chill for 2 hours.
Cream together cream cheese and peanut butter. Add powdered ... Pour into cooled pie shell. Top with remaining Cool Whip. Refrigerate 2 hours before serving.
In small mixer bowl beat together softened cream cheese and powdered sugar ... and fluffy. Add peanut butter and milk, beating ... Turn mixture into pie shell. Chill at ... chopped peanuts, if desired.
On low heat, melt 1/3 cup butter until smooth with ... of greased 9" pie pan. Chill 30 ... bowl, beat until cheese is fluffy. Beat in Eagle Brand and peanut butter until smooth. ... Fold in whip cream. Turn into ... at least 4 hours.
Cream cheese and peanut butter well. Add milk ... Cool Whip. Put in pie crust and freeze. Hint: You may want to drizzle Hershey's chocolate syrup on top.
Mix together cream cheese, sugar and peanut butter. Fold in cool whip. Put into pie shell. Refrigerate until set.
Mix milk and room temperature cream cheese until well blended. ... set aside. Mix peanut butter and confectioners' sugar. ... butter mixture over pie crust. Set aside ... until ready to serve.
At medium speed blend cream cheese, sugar and peanut butter. Fold in Cool Whip and vanilla. Pour into pie crust and chill before serving.
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