Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
Chocolate Crunch Peanut Butter Pie
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- #74108
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
Crust
1/3 cup margarine or butter
1 package (6 ounce size) semisweet chocolate chips
2 1/2 cups oven toasted crisped rice cereal
Filling
1 package (8 ounce size) cream cheese, softened
1 can (14 ounce size) sweetened condensed milk
3/4 cup peanut butter
2 tablespoons lemon juice (from concentrate)
1 teaspoon vanilla extract
1 cup whipping cream, whipped or frozen non-dairy whipped topping, thawed
chocolate fudge ice cream topping
chocolate peanut butter cup candies, chopped
directions
For Chocolate Crunch Crust: In a heavy saucepan over low heat, melt margarine or butter and chocolate chips.
Remove from heat and gently stir in rice cereal until completely coated. Press on bottom and up side to rim of buttered 9-inch or 10-inch pie plate. Chill for 30 minutes.
In a large mixing bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk then peanut butter until smooth. Stir in lemon juice and vanilla. Fold in whipped cream.
Turn into prepared crust. Scatter chopped candies all around. Drizzle topping over pie. Freeze for 4 hours or until firm.
Return leftovers to freezer.
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nutrition data
Nutritional data has not been calculated yet.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
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