| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Grains |
|
Pie |
8 |
Servings |
INGREDIENTS
| 3/4 |
c |
Crushed pretzels |
| 3 |
tb |
Sugar |
| 6 |
tb |
Melted butter |
| 1 |
|
Envelope unflavored gelatin |
| 1/2 |
c |
Sugar; divided |
| 1/4 |
ts |
Salt |
| 1 |
c |
Milk |
| 2 |
|
Egg yolks; slightly beaten |
| 1/2 |
c |
Creamy peanut butter |
| 2 |
|
Egg whites |
| 1 |
ct |
(4.5-oz) whipped topping; thawed (Pet or Cool Whip) |
INSTRUCTIONS
PRETZEL CRUMB CRUST
FILLING
Crust: Combine ingredients and press firmly into a 9-inch pan. Bake at 350
degrees for 8 minutes. Cool.
Filling: Combine gelatin, 1/4 cup sugar and salt in sauce pan. Stir in egg
yolks and milk. Stir and cook over medium heat until mixture comes to a
boil. Remove from heat, add peanut butter and stir until smooth. Chill,
stirring occasionally until partially set.
Beat egg whites until foamy, gradually beat in 1/4 cup sugar and beat
until stiff with shiny peaks. Fold in peanut butter mix. Fold in whip
topping.
ARKANSAS TODAY, CHANNEL 11, KTHV
04/03/1991
"COOKING WITH DON BINGHAM"
From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Sin: it seemed like a good idea at the time”