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Name: Frozen Peanut Butter Pie
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 3/4 c Peanut butter; (creamy); 1 cn Eagle Brand Sweetened; 1 c Whipping cream; whipped, (I; Chocolate Fudge Ice Cream; 1 Chocolate Crunch Crust; 1 pk (250 g) cream cheese;; 1 ts Vanilla; 2 tb Real Lemon Lemon Juice

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INGREDIENTS

3/4 c Peanut butter; (creamy)
1 cn Eagle Brand Sweetened
1 c Whipping cream; whipped, (I
Chocolate Fudge Ice Cream
1 Chocolate Crunch Crust
1 pk (250 g) cream cheese;
1 ts Vanilla
2 tb Real Lemon Lemon Juice

Servings

INSTRUCTIONS

In a large mixing bowl, beat cheese until flufffy; gradually beat in Eagle Brand, then peanut butter, until smooth. Stir in Real Lemon and vanilla. Fold in whipped cream. Pour into prepared crust. Drizzle topping over pie.. (I plop it on.. and then using a knife... create a design... this way topping goes into the cheesecake). Freeze for 4 hours.. or until firm. Wrap leftovers; return to freezer. Chocolate Crunch Crust In a springform (9 inch) cake pan, spray Pam (or butter bottom and up the sides).... then put 2 1/2 cups rice crispies in the pan. In a heavy saucepan, over low heat, melt 1/3 cup butter/marg and 1 pkg (175 g) of semi-sweet chocolate chips. Remove from heat. Pour over the rice crispies, stirring/mixing until completely coated. Chill. Posted to recipelu-digest Volume 01 Number 496 by Kara9718 on Jan 11, 1998

NOTES

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Frozen Peanut Butter Pie

3/4 c Peanut butter; (creamy)
1 cn Eagle Brand Sweetened
1 c Whipping cream; whipped, (I
 Chocolate Fudge Ice Cream
1 Chocolate Crunch Crust
1 pk (250 g) cream cheese;
1 ts Vanilla
2 tb Real Lemon Lemon Juice

In a large mixing bowl, beat cheese until flufffy; gradually beat in Eagle  Brand, then peanut butter, until smooth. Stir in Real Lemon and vanilla.  Fold in whipped cream. Pour into prepared crust. Drizzle topping over pie..  (I plop it on.. and then using a knife... create a design... this way  topping goes into the cheesecake). Freeze for 4 hours.. or until firm. Wrap  leftovers; return to freezer.    Chocolate Crunch Crust    In a springform (9 inch) cake pan, spray Pam (or butter bottom and up the  sides).... then put 2 1/2 cups rice crispies in the pan. In a heavy  saucepan, over low heat, melt 1/3 cup butter/marg and 1 pkg (175 g) of  semi-sweet chocolate chips. Remove from heat. Pour over the rice crispies,  stirring/mixing until completely coated. Chill.    Posted to recipelu-digest Volume 01 Number 496 by Kara9718  <Kara9718@aol.com> on Jan 11, 1998

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Nutrition

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Serving Size: 1 Serving (416g)
Recipe Makes: 1 Servings

Calories: 1333
Calories from Fat: 322 (24%)

Amt Per Serving		% DV

	Total Fat 35.8g	48 %
	Saturated Fat 22.6g	113 %
	Monounsaturated Fat 10g
	Polyunsanturated Fat 1.4g
Cholesterol 139.9mg		43 %
Sodium 523.1mg		18 %
Potassium 1533.3mg		40 %
Total Carbohydrate 224.4g		66 %
	Dietary Fiber 0g	0 %
	Sugars, other 224.4g
Protein 32.6g		47 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1333

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