Light Peanut Butter Ice Cream Pie Recipe

No Bake Peanut Butter Pie Skinnytaste

WEBFeb 1, 2019 · Beat cream cheese and confectioners' sugar together in a medium bowl. Mix in Better 'n Peanut Butter and beat until smooth. …

Rating: 4.7/5(21)
1. Beat cream cheese and confectioners' sugar together in a medium bowl.
2. Mix in Better 'n Peanut Butter and beat until smooth. Fold in whipped topping.
3. Spoon into graham cracker pie shell; cover, and refrigerate until firm, at least 2-3 hours.
4. Drizzle with chocolate syrup before serving.

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Peanut Butter Ice Cream Pie Sally's Baking Addiction

WEBJun 26, 2023 · Spoon half of the filling into the prepared crust. Drizzle half of the melted peanut butter over the filling. Spread the rest of the filling on top as best you can, and …

Rating: 4/5(4)

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Frozen Peanut Butter Pie Sally's Baking Addiction

WEBJun 16, 2021 · Prepare the pie filling: Using a handheld or stand mixer fitted with a paddle attachment, beat the peanut butter, sugar, cream …

Rating: 5/5(1)
1. First, make the Oreo cookie crust: Crush the Oreos into a fine crumb using a food processor or blender. Using a rubber spatula or wooden spoon, mix the crushed Oreo crumbs and melted butter together. It may look like there is not enough butter, but it will come together.
2. Place into a 9 or 10 inch pie pan, pressing the crumbs onto the bottom and up the sides as much as it will fit. Try to make the crust 1/8 inch thick all around. It does not have to be perfect. Set in the freezer as you make the filling.
3. Mix the peanut butter, sugar, cream cheese, and milk together in a large bowl. I used an electric mixer, but a rubber spatula or wooden spoon would do the trick. Mix until the mixture is completely smooth. Gently fold in the whipped topping.
4. Remove pie crust from the freezer and layer 1/2 of the pie filling onto the crust. Sprinkle with 1/2 of the crushed Reese’s Pieces. Layer with the rest of the pie filling, swirling to make it completely smooth on top. Top with chocolate syrup and remaining Reese’s Pieces.

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