CATEGORY |
CUISINE |
TAG |
YIELD |
Dairy, Grains |
|
Barb, Frozen dess |
6 |
Servings |
INGREDIENTS
1/3 |
c |
Butter |
6 |
oz |
Semisweet chocolate chips |
2 1/2 |
c |
Rice Krispies(r), * see note |
8 |
oz |
Cream cheese |
1 |
cn |
Sweetened condensed milk |
3/4 |
c |
Peanut butter |
2 |
tb |
Lemon juice |
1 |
ts |
Vanilla |
1 |
c |
Whipping cream |
|
|
Fresh (or frozen and thawed) raspberries or strawberries, for garnish (opt.) |
INSTRUCTIONS
CRUST
FILLING
FUDGE ICE CREAM TOPPING
*I used about a cup more, as I thought chocolate mixture was too liquid,
and ended up with enough for two crusts. Melt butter and chips - remove
from heat - gently stir in Rice Krispies - press on bottom and up sides of
buttered pie plate - chill 30 minutes. Beat cream cheese until fluffy,
gradually beat in condensed milk and then the peanut butter - mix until
smooth. Stir in lemon juice and vanilla. Whip cream and fold into peanut
butter mixture. Turn into crust. Drizzle fudge topping over pie in
spider-web pattern - freeze until firm.
Remove from freezer about 1 hour before serving. Top with raspberries or
strawberries if desired.
NOTES : I not only got enough crust mixture to make a 9" pie but also an 8"
pie - ALSO, there was enough filling mixture to fill both ! -- Barb MC
formatted 1/24/97 by MsRooby@msn.com
Recipe by: Barb Bain, bain@mail.agt.net
Posted to MC-Recipe Digest V1 #386 by "Rooby " <MsRooby@msn.com> on Jan 25,
97.
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