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Suggest a better description*I used about a cup more, as I thought chocolate mixture was too liquid, and ended up with enough for two crusts. Melt butter and chips - remove from heat - gently stir in Rice Krispies - press on bottom and up sides of buttered pie plate - chill 30 minutes. Beat cream cheese until fluffy, gradually beat in condensed milk and then the peanut butter - mix until smooth. Stir in lemon juice and vanilla. Whip cream and fold into peanut butter mixture. Turn into crust. Drizzle fudge topping over pie in spider-web pattern - freeze until firm. Remove from freezer about 1 hour before serving. Top with raspberries or strawberries if desired. NOTES : I not only got enough crust mixture to make a 9" pie but also an 8" pie - ALSO, there was enough filling mixture to fill both ! -- Barb MC formatted 1/24/97 by MsRooby@msn.com Recipe by: Barb Bain, bain@mail.agt.net Posted to MC-Recipe Digest V1 #386 by "Rooby "
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Serving Size: 1 Serving (782g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 2603 | ||
Calories from Fat: 2155 (83%) | ||
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Amt Per Serving | % DV | |
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Total Fat 239.5g | 319 % | |
Saturated Fat 135.1g | 675 % | |
Monounsaturated Fat 62.3g | ||
Polyunsanturated Fat 10.9g | ||
Cholesterol 729.6mg | 224 % | |
Sodium 2146.3mg | 74 % | |
Potassium 1273.1mg | 34 % | |
Total Carbohydrate 83.2g | 24 % | |
Dietary Fiber 2.2g | 9 % | |
Sugars, other 81g | ||
Protein 45g | 64 % | |
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. |
Calories per serving: 2603
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