| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Pie |
16 |
Servings |
INGREDIENTS
| 2 |
|
9-inch graham cracker crust pie shells; baked |
| 1 |
c |
Chunk-style peanut butter |
| 8 |
oz |
Cream cheese; softened |
| 1/4 |
c |
Margarine; softened |
| 1/2 |
c |
Plus |
| 1 |
tb |
Sugar; divided use |
| 1 |
ts |
Vanilla |
| 1 |
c |
Whipping cream |
| 1 |
pk |
Instant chocolate pudding (prepared as directed on box) |
| 2 |
tb |
Chopped peanuts |
| 1 |
|
Spray can whipped cream |
INSTRUCTIONS
Date: Sun, 11 Feb 1996 10:52:03 EST
From: AKSC87A@prodigy.com (MARY JO KNAPPER)
In large bowl beat peanut butter, cream cheese and margarine with electric
mixer until blended. Gradually add 1/2 cup sugar. Beat about 1 minute,
until soft and fluffy. Beat in vanilla. In another bowl, whip cream with 1
tablespoon sugar until soft peaks form when beaters lifted. Fold into
peanut butter mixture until thoroughly blended. Pour into pie shells. Frost
pies with a half-inch of chocolate pudding. Sprinkle chopped peanuts on
top. Cover with plastic wrap or with inverted pie crust covers. Chill at
least two hours.
MC-RECIPE@MASTERCOOK.COM
MASTERCOOK RECIPES LIST SERVER
From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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