Peanut Butter And Fudge Swirl Pie Recipes

PEANUT BUTTER-FUDGE SWIRL PIE

Blend peanut butter & hot fudge into chocolate cookie pie crust for Peanut Butter-Fudge Swirl Pie. A taste of Peanut Butter-Fudge Swirl Pie is worth a thousand words.

Provided by My Food and Family

Categories Recipes

Time 4h15m

Yield 8 servings

Number Of Ingredients 6

Peanut Butter-Fudge Swirl Pie image

Steps:

Beat cream cheese, sugar and peanut butter in large bowl with mixer until blended. Whisk in COOL WHIP.
Spoon into crust. Drizzle with fudge topping; swirl gently with knife.
Refrigerate 4 hours or until firm.

Nutrition Facts : Calories 360, Fat 22 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 40 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g

Ingredients

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1/4 cup creamy peanut butter
2 cups thawed COOL WHIP Whipped Topping
1 chocolate cookie crumb crust (6 oz.)
1/4 cup hot fudge ice cream topping, warmed

CHOCOLATE PEANUT BUTTER SWIRL FUDGE

An easy chocolate fudge is swirled with peanut butter fudge to make this beautiful and delicious candy. Great for gift giving or party trays.

Provided by Eagle brand

Categories Trusted Brands: Recipes and Tips EAGLE BRAND®

Time 3h15m

Yield 24

Number Of Ingredients 6

Chocolate Peanut Butter Swirl Fudge image

Steps:

In heavy saucepan, over low heat, melt peanut butter chips with 1 cup EAGLE BRAND®, butter and salt.
In small saucepan, over low heat, melt chocolate chips with remaining EAGLE BRAND®. Remove from heat; add vanilla extract. Stir until smooth.
Spread peanut butter mixture evenly into waxed paper lined 8- or 9-inch square pan. Spoon chocolate mixture over peanut mixture. With table knife or metal spatula, swirl through top of fudge. Chill 3 hours or until firm. Turn fudge onto cutting board; peel off paper and cut into squares. Store leftovers covered in refrigerator.

Nutrition Facts : Calories 206.6 calories, Carbohydrate 16.3 g, Cholesterol 8.4 mg, Fat 8.9 g, Fiber 0.1 g, Protein 5 g, SaturatedFat 7.8 g, Sodium 96.1 mg, Sugar 14.7 g

Ingredients

2 cups peanut butter chips
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
2 tablespoons butter or margarine
Dash salt
1 teaspoon vanilla extract
¼ cup semi-sweet chocolate chips

PEANUT BUTTER FUDGE PIE

Although I make this fudgy peanut butter pie regularly for luncheons at our church, I've yet to eat a full piece. Usually, there's nothing left but crumbs! With a premade chocolate crust, it's simple to prepare. It travels well, too.

Provided by Taste of Home

Categories Desserts

Time 25m

Yield 8 servings.

Number Of Ingredients 6

Peanut Butter Fudge Pie image

Steps:

In a large bowl, beat cream cheese until smooth. Beat in 1 cup peanut butter and sugar. Fold in 3 cups whipped topping; spoon into crust. , In a microwave-safe bowl, heat 2/3 cup hot fudge topping for 30 seconds. Pour over peanut butter layer and spread to edges of crust. Refrigerate for 2 hours. , Spread remaining whipped topping over pie. Cut into slices. Place the remaining hot fudge topping and peanut butter in two separate plastic bags. Cut a small hole in the corner of each bag; pipe topping and peanut butter over each slice of pie.,

Nutrition Facts : Calories 685 calories, Fat 42g fat (18g saturated fat), Cholesterol 31mg cholesterol, Sodium 394mg sodium, Carbohydrate 63g carbohydrate (38g sugars, Fiber 4g fiber), Protein 14g protein.

Ingredients

1 package (8 ounces) cream cheese, softened
1 cup plus 2 tablespoons creamy peanut butter, divided
1/2 cup sugar
1 carton (12 ounces) frozen whipped topping, thawed, divided
1 chocolate crumb crust (9 inches)
2/3 cup plus 2 tablespoons hot fudge ice cream topping, divided

PEANUT BUTTER FUDGE SWIRL CHIFFON PIE

Now this is a wonderful peanut butter pie! It is an adaption that I have created from two pie recipes. The pretzel crumb pie shell adds another dimension to this pie. I like to prepare the pretzel crumb pie shell, bake and cool it prior to making the filling. That could be done in the morning and the filling mid-afternoon. I'm posting it here because I want to be sure I don't lose this precious recipe. The chill time isn't included in prep time.

Provided by Debaylady

Categories Dessert

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 13

Peanut Butter Fudge Swirl Chiffon Pie image

Steps:

Pie:.
In a medium saucepan combine gelatin, 1/4 cup sugar, and salt.
Gradually add milk and beaten egg yolk; mix well. Cook over medium heat, stirring constantly until mixture comes to a boil.
Reduce heat and cook 5 minutes, stirring constantly.
Add peaut butter and stir until blended.
Spoon into large bowl and chill in refrigerator until mixture mounds just a bit when dropped from a spoon.
Beat egg whites until foamy. Gradually add 1/4 cup sugar and continue to beat until stiff and glossy.
Fold into peanut butter mixture and then gently fold in whipped cream.
Spoon into baked and cooled Pretzel Crumb Pie shell.
Drizzle 1/4 cup chocolate fudge topping. Swirl with a knife several times for marble effect.
Chill 3 hours or until set.
Pretzel Crumb Pie Shell:.
Combine pretzel crumbs, sugar, and melted butter, mixing well.
Press evenly in bottom and sides of 9-inch pie plate.
Bake in 350 degree oven for 8 minutes.
Cool on wire rack.

Nutrition Facts : Calories 703.5, Fat 42.1, SaturatedFat 20.7, Cholesterol 161.3, Sodium 743.2, Carbohydrate 60.9, Fiber 2.5, Sugar 30.1, Protein 25.3

Ingredients

1 (3 ounce) envelope unflavored gelatin
1/4 cup sugar
1/8 teaspoon salt
1 cup milk
2 eggs, separated
1/2 cup creamy peanut butter
1/4 cup sugar
1 cup heavy cream, whipped
1/4 cup chocolate fudge topping
pretzel crumb pie shell
3/4 cup pretzel crumb
3 tablespoons sugar
6 tablespoons melted butter

PEANUT BUTTER FUDGE PIE

This is a combination of a recipe Mom Meyer gave me and one I found on Zaar. The fudge layer adds some interest. I reduced the sugar and increased the peanut butter from other recipes. This is a good summer treat, and can be frozen for a while. Thaw at least a few hours before eating in the fridge or an hour before on the counter.

Provided by MahnaMahna

Categories Pie

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 8

Peanut Butter Fudge Pie image

Steps:

Mix cream cheese until fluffy.
Blend in peanut butter and powdered sugar, mix well.
Slowly add milk.
Fold in 2-4 ounces of the whipped topping.
Set aside.
Spread fudge onto bottom and sides of prepared crust.
Put mixture into crust.
Freeze a few hours until just set.
Spread remaining whipped topping over pie.
Sprinkle with chocolate chips.
Replace lid and freeze.
Thaw in fridge 2 or more hours, or counter 1 hour, before serving.

Nutrition Facts : Calories 767.5, Fat 56.3, SaturatedFat 21.1, Cholesterol 74.9, Sodium 609.6, Carbohydrate 56.3, Fiber 3.6, Sugar 37.2, Protein 16.9

Ingredients

1 cup peanut butter
8 ounces cream cheese, softened
1/2 cup powdered sugar
1/2 cup milk
hot fudge
8 ounces thawed whipped topping
1 large graham cracker crust
1/4 cup chocolate chips