| 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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