Graham cracker pie crust
2 oz. baking chocolate
1 c. sugar
4 tbsp. butter
1 1/2 c. chunky peanut butter
1 c. boiling water
2 tbsp. cornstarch
1 tsp. vanilla
Melt chocolate in water. Mix cornstarch and sugar and gradually add to chocolate mixture. Bring to boil; it will thicken. Add butter and vanilla. Pour at least half into bottom of pie crust. Chill. Gradually add enough powdered sugar to peanut butter until peanut butter is no longer sticky. Pat on top of chocolate mix. Re-melt some of chocolate mixture in microwave; add dabs on top of pie. Chocolate mixture also makes a great ice cream topper.
1 (8 oz.) pkg. cream cheese, softened
1/2 c. peanut butter
1 c. powdered sugar
1/2 c. milk
3 tbsp. cocoa
1 tbsp. oil
1 (9 oz.) pkg. whipped topping, thawed
1 prepared graham cracker pie crust
Whip cream cheese until soft and fluffy. Beat in sugar. Slowly add milk. Blend thoroughly. To 1/3 of the mixture, add cocoa and oil. Fold in 1/3 of the topping. Pour into prepared graham cracker pie crust. Freeze.
To 2/3 of the mixture, add peanut butter. Fold in 2/3 of the topping. When cocoa mixture is frozen, gently layer peanut butter mixture on top. Freeze. Garnish with peanuts or shaved chocolate, if desired.
1 Keebler ready-made Oreo pie crust
1 (4oz) box instant French vanilla pudding mix
1 cup cold milk
3-4 tablespoons creamy peanut butter (or more if you like)
1 jar chocolate fudge sauce (Smuckers or Dove)
1 regular container Cool Whip (thawed)
Have pie crust ready. Carefully spread/frost the bottom and sides of pie crust with fudge sauce (if really thick microwave for a few seconds). You won’t need to use the whole jar.
In a bowl, blend instant pudding and 1 cup milk using a whisk.
Using an electric mixer, add the peanut butter (mixture will be thick). Spoon onto the fudge layered pie crust.
Top with Cool Whip. Garnish with any Oreo crumbs from the pie crust.
This is so quick and easy but everyone thinks it takes a long time because of the taste. Doesn’t last long at events.