Melt peanut butter and butter. Mix and press into 9" greased pie plate. Bake at 375 degrees ... Chill. Layer soft ice cream, peanut brittle and soft ... Serve warm over pie.
1. Stir 1/4 cup peanut butter and chocolate syrup with mixing ... crust. 4. Stir ice cream and 1/4 cup peanut butter ... firm. 7. Remove pie from freezer 15 minutes before ... Store leftovers in freezer.
Mix pretzels with melted butter and sugar. Press firmly against ... buttered 9 inch pie pan. Bake 10 to 12 minutes and cool. Fold peanut butter and whipped topping into ice cream and spread evenly over crust. Cover and freeze until firm.
Melt butter and chocolate chips. Stir in ... or 10 inch pie pan on bottom and sides. Chill 30 minutes. Beat cream cheese until fluffy. Gradually beat in condensed milk and peanut butter, beat until smooth. Stir ... in graham cracker crust.
In large mixing bowl, beat cream cheese until fluffy; gradually beat in Eagle Brand milk, then peanut butter until smooth. Stir in lemon ... Drizzle topping over pie. Freeze 4 hours or until firm. Re-freeze leftover pie.
Ingredients: 8 (crust .. juice .. milk .. vanilla ...)
In large bowl, beat cheese ... condensed milk then peanut butter until smooth. Stir in lemon ... chocolate fudge over pie. Freeze 4 hours or until firm.
In mixer bowl, beat cheese ... add milk. Add peanut butter; mix well. Stir in ... topping. Pour into pie shell. Drizzle topping over pie. Refrigerate overnight.
Ingredients: 8 (crust .. extract .. juice .. milk ...)