Chocolate Peanut Butter Cup Ice Box Pie
Ingredients:
For the crust
- 2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 3 tablespoons creamy peanut butter
- 2 tablespoons unsalted butter, melted
- 1-3 tablespoons water
- 8 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup milk
- 1/4 cup unsweetened cocoa powder
- 1 cup heavy whipping cream
- 4 ounces peanut butter cups, chopped, plus more for garnish
To make the filling, using an electric mixer on medium speed, beat cream cheese and sugar until fluffy. Mix in vanilla. Add milk in three portions, alternating with cocoa powder, and mix until combined. Begin and end with milk. In a large bowl, beat whipping cream with a whisk or with an electric mixer with the whisk attachment. Whisk until soft peaks form. Gently fold whipped cream into chocolate mixture. Gently stir in chopped peanut butter cups. Transfer filling to pie crust. Spread evenly and smooth top. Garnish with peanut butter cups. Refrigerate at least 6 hours. Alternately, place in freezer for at least 4 hours.
Raspberry Jello salad
Ingredients:
- 1 (8-ounce) can crushed pineapple
- 1 (6-ounce) box raspberry Jell-O gelatin
- 1 cup cold water
- 1 (21-ounce) can raspberry pie filling
- 1 (8-ounce) package cream cheese, slightly softened
- 1 cup sour cream
- 1/2 cup powdered sugar
Easy Peach Cobbler
Ingredients:
- 1/2 cup margarine
- 1 cup milk
- 1 cup sugar
- 1 cup Bisquick mix
- 1 teaspoon vanilla or almond extract
- 1 large can sliced peaches, undrained
No bake rocky road bars
Ingredients:
- 4 cups graham cracker crumbs
- 2 cups miniature marshmallows
- 1 cup chopped nuts
- 1 cup powdered sugar
- 1 12-ounce bag semisweet chocolate chips
- 3/4 cup evaporated milk
Press mixture into a well-greased 9-inch pan and pat down (easiest to do with wet hands!). Place in fridge until firm (about 1 hour). Dust with powdered sugar and slice into squares.
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