Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored 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.
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