Time 20m Yield 2 pies (8 servings each). Number Of Ingredients 6 Steps:
In a large bowl, beat cream cheese and condensed milk until smooth; fold in whipped topping. Spread a fourth of the mixture into each pie shell. Drizzle each with a fourth of the fudge topping; sprinkle each with 1/2 cup peanuts. Repeat layers. , Cover and freeze for 4 hours or overnight. Remove from the freezer 5 minutes before cutting.
Time 2h20m Yield 16 Number Of Ingredients 6 Steps:
Beat together cream cheese and confectioners’ sugar. Mix in peanut butter and milk. Beat until smooth. Fold in whipped topping. Spoon into two 9 inch graham cracker pie shells; cover, and freeze until firm.
Time 30m Yield 6 to 8 servings Number Of Ingredients 8 Steps:
Reserve 1/4 cup cookie crumbs. In a bowl combine remaining cookie crumbs and butter and press into bottom and side of a 10-inch (1 1/2 quart) pie plate. Chill shell. In a heavy saucepan dissolve sugar in milk over moderate heat, stirring, and remove pan from heat. Whisk in peanut butter and vanilla until combined well and cool in a bowl set in a larger bowl of ice water, stirring occasionally. In another bowl beat cream until it just holds stiff peaks and fold into peanut-butter mixture with chopped peanuts. Turn mixture into shell, smoothing top. Sprinkle reserved cookie crumbs around edge of pie. Pipe rosettes of whipped cream decoratively onto crumbs and top rosettes with whole peanuts. Freeze pie, uncovered, until frozen hard, about 5 hours. Pie may be made 2 days ahead and frozen, covered with plastic wrap and foil after 5 hours. Let pie stand in refrigerator 30 minutes before serving.
Time 4h15m Yield 8 Number Of Ingredients 7 Steps:
Blend tofu in a food processor until smooth; add peanut butter, honey, vegetable oil, vanilla extract, and salt. Blend until filling is smooth and creamy. Pour into prepared crust and freeze until solid, at least 4 hours.
Number Of Ingredients 9 Steps:
Reserve 1/4 cup cookie crumbs. In a bowl combine remaining cookie crumbs and butter and press into bottom and side of a 10-inch (1 1/2 quart) pie plate. Chill shell. In a heavy saucepan dissolve sugar in milk over moderate heat, stirring, and remove pan from heat. Whisk in peanut butter and vanilla until combined well and cool in a bowl set in a larger bowl of ice water, stirring occasionally. In another bowl beat cream until it just holds stiff peaks and fold into peanut-butter mixture with chopped peanuts. Turn mixture into shell, smoothing top. Sprinkle reserved cookie crumbs around edge of pie. Pipe rosettes of whipped cream decoratively onto crumbs and top rosettes with whole peanuts. Freeze pie, uncovered, until frozen hard, about 5 hours. Pie may be made 2 days ahead and frozen, covered with plastic wrap and foil after 5 hours. Let pie stand in refrigerator 30 minutes before serving.
Time 4h30m Yield 6 serving(s) Number Of Ingredients 7 Steps:
To make crust*, crush the cookies in a zipper style plastic bag with a rolling pin, or in a food processor. Mix cookie crumbs with butter. Press into bottom and sides of a 9 inch pie plate. Mix cream cheese, peanut butter, sugar and vanilla with electric mixer on medium speed until well blended. Gently stir in 1 1/2 cups whipped topping. Spoon into crust. Freeze 4 hours or overnight until firm. Let stand 1/2 hour or until pie can be cut. Garnish with remaining whipped topping and additional cookies if desired. Special extra: Just before serving, drizzle chocolate flavored syrup on plates. *Ifdesired, omit Nutter Butter cookie crust and use an oreo crust instead.
Yield Serves 8 Number Of Ingredients 9 Steps:
Mix graham cracker crumbs, 1/4 cup sugar and brown sugar in medium bowl. Add butter and stir until blended. Press mixture onto bottom and up sides of 9-inch-diameter glass pie pan. Refrigerate while preparing filling. Beat cream cheese, peanut butter, vanilla, and remaining 3/4 cup sugar in large bowl until smooth. Using electric mixer with clean dry beaters, beat cream in another large bowl until stiff peaks form. Gently fold whipped cream into peanut butter mixture in 4 additions. Spoon filling into prepared crust, mounding in center. Freeze until firm, about 2 hours. (Can be prepared 1 day ahead. Cover and keep frozen.) Warm hot fudge sauce according to package directions, if desired. Cut pie into wedges; serve with hot fudge sauce.
Time 1h15m Yield 8 serving(s) Number Of Ingredients 7 Steps:
Whip cream cheese at low speed until soft and fluffy. Beat in sugar and peanut butter at medium speed. Slowly beat in milk. Fold topping into mixture. Fold into pie shell and sprinkle with chopped nuts. Freeze until just firm. Cut into wedges and serve.
