Thursday, November 8, 2012


Peanut Butter Fudge Pie
 
1 cup of fudge ice cream topping or chocolate ganache
8 oz. cream cheese, room temperature
1 c. creamy peanut butter
1/3 c. whipping cream, not whipped, or half & half or milk
1 (8 oz.) container frozen whipped topping, thawed
1 (10 inch) graham cracker crumb crust
Chopped Candy of Choice
 
 
Spread fudge sauce or ganache in the very bottom of the pie crust.  Put in freezer for an hour.  Mean while, whip cream cheese until fluffy. Beat in sugar, then peanut butter on low speed. Slowly blend in the cream or milk. Fold in whipped topping with a spoon, not a mixer. Pour into fudge-coated crust. Freeze 4 hours or more. To serve, add favorite chopped candy and more cream, if you dare!  :-) 

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