Peanut Butter Ice Cream Pie Ii Recipes

Steps:

• Set aside 1 tablespoon of wafer crumbs for garnish. In a bowl, combine the sugar and remaining crumbs. Stir in butter. Press onto the bottom and up the sides of greased 9-in. pie plate. Refrigerate for 1 hour or until set., In a bowl, combine ice cream and peanut butter. Fold in whipped topping. Pour into pie shell. Top with reserved crumbs and peanuts if desired. Cover and freeze for at least 2 hours. Remove from the freezer 15 minutes before cutting.

Steps:

• Working quickly, blend the 1/2 gallon softened vanilla ice cream with the peanut butter, mix well.
• Stir in the Cool Whip until well blended.
• Quickly divide between the two pie crusts, sprinkle with chopped peanut butter cups, and freeze for 3 to 4 hours until frozen solid.
• Take out about 10 minutes before serving for easier slicing. Enjoy!

Steps:

• Let the ice cream sit at room temperature to soften, about 20 minutes.
• Meanwhile, put 1/2 cup of the peanut butter in a medium microwave-safe bowl and heat for 30 second increments, stirring after each, until warm and very loose, about 2 minutes. Add the cereal and stir and toss until combined. Transfer to a 9-inch pie plate and press into an even layer along the bottom and up the sides, using the flat bottom of a measuring cup to help. (The mixture will still be a bit crumbly.)
• Scoop the ice cream into the peanut butter crust and smooth out into an even layer. Heat the remaining 1/4 cup peanut butter in the microwave until warm and loose, about 1 minute. Dip a fork into the peanut butter and drizzle it over the pie. Loosely cover with plastic wrap and freeze until set, at least 2 hours or up to overnight. Decorate with a ring of strawberries before serving.

Steps:

• Add the peanut butter and bananas to a food processor and blend until smooth. Enjoy immediately or transfer to a container and store in the freezer.

Steps:

• Combine the 1/3 cup peanut butter, confectioners' sugar and heavy cream in a medium bowl and beat with an electric mixer until light and creamy, about 2 minutes. Spoon the mixture into the bottom of the pie crust and smooth evenly. Freeze until slightly firm, about 20 minutes.
• Spoon the softened ice cream on top of the peanut butter cream and spread to fill the pie crust. Freeze until very firm, at least 2 hours.
• Mound the marshmallows in the center of the pie and torch them with a kitchen torch; you can also broil them in the oven, but watch them carefully if you do. Warm the remaining 2 tablespoons peanut butter in the microwave until pourable, about 30 seconds. Drizzle the chocolate syrup and peanut butter over the pie. Freeze until ready to serve.

Steps:

• Combine crust ingredients; press into a 9-inch pie plate. Bake at 375* for 10 minutes.
• Cool. In a mixing bowl, beat cream cheese, peanut butter, sugar, butter and vanilla until smooth.
• Fold in whipped cream. Gently spoon into crust. Garnish with chocolate or cookie crumbs if desired.
• Refrigerate.

Steps:

• Beat peanutbutter, sugar, and cream cheese together. Scoop out half of the whipped cream into the peanutbutter mixture and fold. Pour into pie shell. Spread remaining whipped cream over top of the pie. Decorate with chocolate or peanutbutter chips or both if you like.

Steps:

• In a large bowl, combine the cracker crumbs, sugar and butter; press onto the bottom and up the sides of an ungreased 9-in. pie plate. Spoon half of the ice cream into crust. , In a small bowl, combine the corn syrup and peanut butter; spoon half over ice cream. Sprinkle with half of the peanuts. Repeat layers. Freeze until firm.

Steps:

• Heat oven to 350°F. In medium bowl, stir all crust ingredients until well mixed. Press mixture firmly and evenly against bottom and side of 9-inch glass pie plate. Bake 10 minutes. Cool on cooling rack 15 minutes. Freeze 10 minutes. Meanwhile, place both ice creams in refrigerator to soften, about 20 to 30 minutes.
• In medium bowl, stir together chocolate chips, peanut butter and salt. In 1-quart saucepan, heat whipping cream and corn syrup over low heat until hot but not boiling. Pour over peanut butter mixture; cover bowl with plastic wrap. Let stand 1 minute; stir until smooth.
• Spread 1/3 cup of the chocolate-peanut butter sauce in bottom of chilled crust. Sprinkle with cocktail peanuts. Spoon 3 cups of the peanut butter ice cream over top; spread evenly. Quickly and carefully spread 1/2 cup chocolate-peanut butter sauce over ice cream (it will start to freeze). With small ice cream scoop or tablespoon, alternate scoops of chocolate ice cream and remaining 1 cup peanut butter ice cream over top, covering pie and achieving bubble look.
• Sprinkle chocolate-covered peanuts over top. Drizzle with remaining chocolate peanut butter sauce. Freeze 5 hours or until firm. Place pie in refrigerator 30 minutes before cutting to soften slightly.

Steps:

• Beat cream cheese until fluffy.
• Mix in peanut butter and sugar.
• Gradually add milk; mix well.
• Fold in whipped topping.
• Spoon into crust.
• Chill until set.
• Sprinkle with peanuts.

Steps:

• Beat the cream cheese and powdered sugar with mixer until smooth.
• Add the peanut butter and milk, beat until smooth.
• Fold in 8 ounces cool whip.
• Place in prepared pie shell. Freeze for 2+ hours.
• Take it out of the freezer and cut and serve immediately, drizzle on a little hot chocolate. Enjoy.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a small bowl, mix together crushed graham crackers, 3/4 cup finely chopped peanuts, and sugar. Stir in melted butter or margarine. Press mixture into a 9 inch pie plate.
• Bake crust in preheated oven for 8 minutes. Chill.
• In a medium mixing bowl, mix ice cream and peanut butter together on medium-low speed until combined. Pour mixture into chilled crust. Sprinkle with 1/4 cup chopped peanuts. Freeze for at least 6 hours. Remove from freezer 10 minutes before serving.