Peanut Butter Fudge Pie - Recipe
Seriously one of the easiest desserts to make. Your friends and family are gonna love this. So rich and creamy. I am always asked to make this when I go to get togethers. Oh my god, just oh my god….
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Ingredients
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1 package (8 ounces) cream cheese, softened
1 cup plus 2 tablespoons creamy peanut butter, divided
1/2 cup sugar
16 oz frozen whipped topping, thawed, divided (3 cups +)
1 chocolate crumb crust (8 inches)
2/3 cup plus 2 tablespoons hot fudge ice cream topping, divided
Music:
Intro
by Apple Garage Band
“Just One Step”
by Audio Network
Licensed under the terms of a Creative Commons Attribution License 3.0.
Triple Fudge Peanut Butter Cup Ice Cream Cake
This peanut butter ice cream cake takes the cake of all ice cream cakes (get it?). With three layers of thick fudge, chocolate ice cream, peanut butter cup ice cream, and a crunchy pretzel crust, you won’t be able to resist this sweet and salty combination.
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Peanut Butter Cup Pie Recipe
The BEST Peanut Butte Pie Recipe is a No Bake Peanut Butter Cup Pie! This easy peanut butter cheesecake is full of peanut butter cups with a NUTTER BUTTER pie crust!
Printable Recipe:
RECIPE
INGREDIENTS
1 Nutter Butter Crust Oreo Crust, or Graham Cracker Crust
8 ounces cream cheese room temperature
1/4 cup granulated sugar
1/3 cup creamy peanut butter
1 teaspoon vanilla extract
8 ounces whipped topping or 3 cups freshly whipped cream
2 cups peanut butter cups chopped divided
Hot fudge ice cream topping optional
INSTRUCTIONS
Beat cream cheese until smooth using a hand mixer. Mix in granulated sugar and peanut butter, then mix in vanilla, beating until smooth and no lumps remain. Fold in the whipped topping, then stir in 1 1/2 cups of the chopped peanut butter cups.
Place filling in prepared pie crust. Sprinkle with remaining chopped peanut butter cups and drizzle with hot fudge ice cream topping. Chill at least 4 hours before cutting and serving.
Pie lasts up to 3 days in the refrigerator or you can freeze it for up to one month.
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Chocolate Peanut Butter Swirl Milkshakes With Homemade Peanut Butter Sauce
Hot fudge chocolate and homemade peanut butter sauce are swirled into the most delicious and decadent Chocolate Peanut Butter Swirl Milkshake.
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✅Ingredients
• 1/2 cup butter, melted
• 1 cup smooth peanut butter
• 1/2 cup powdered sugar
• 1/2 gallon vanilla ice cream
• 1/2 cup milk
• 1 cup hot fudge sauce
• 4 Reese's Peanut Butter Cups to garnish (optional)
✅Instructions
1️⃣ 00:00:25 - Make your Hot Fudge Sauce (if using homemade) and Peanut Butter Sauce. Combine the melted butter with the creamy peanut butter and 1/2 cup powdered sugar. Use a hand mixer to mix until smooth.
2️⃣ 00:01:03 - Scoop ice cream into a blender. I fill my blender up 3/4 full with vanilla ice cream and it makes about 4 tall shakes. Add in milk halfway up the ice cream. Blend until smooth. You may need to add a little more milk if it is too thick.
3️⃣ 00:01:45 - Scoop a spoonful each of the hot fudge sauce and peanut butter sauce into each cup. Fill the cup halfway with the vanilla shake, then spoon another helping each of the hot fudge and peanut butter sauce. Fill the cup to the top and top with drizzles of the sauces. Use a long stick (chop stick, butter knife, etc) to swirl the sauces immediately. The sauces will thicken as the ice cream cools them off, but will remain soft enough that you don't end up with hard bites in your shake.
4️⃣ 00:02:08 - (Optional) place a Reese's Peanut Butter Cup on the top of each shake.
HOMEMADE HOT FUDGE SAUCE:
✅Ingredients
• 1/2 cup butter
• 1/3 cup unsweetened cocoa powder
• 2/3 cup milk chocolate chips
• 2 cups sugar
• 1 (12 oz) can evaporated milk
• 1 tsp vanilla
✅Instructions
1️⃣ In a medium saucepan combine butter, cocoa powder, chocolate chips, sugar, and evaporated milk. Stir to combine over low heat.
2️⃣ Bring to a boil (see cooking lesson below). Reduce heat to medium and continue simmering for 7 minutes.
3️⃣ Remove from heat and add vanilla.
4️⃣ Blend the mixture for about 2 minutes using a blender or hand mixer.
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Carefree by Kevin MacLeod is licensed under a Creative Commons Attribution license (
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Peanut Butter Oreo Ice Cream Pie - No-Churn Ice Cream
Serene Cuisine
MAKES 8 SERVINGS
FOR THE OREO COOKIE
CRUST
⅔ cup (142 grams)
butter, melted
2 cups (170 grams/
26 cookies) Oreo cookie
crumbs (see Note)
FOR THE FILLING
1 cup (225 milliliters)
heavy cream
¾ cup (213 grams)
sweetened condensed
milk, cold (refrigerate
for at least 3 hours or
preferably overnight)
1 teaspoon pure vanilla
extract
'⅓ cup (43 grams)
salted roasted peanuts,
chopped, plus more
for serving
⅓ cup (71 grams)
smooth peanut butter
1 recipe Hot Fudge
1- To make the crust: Grease a 9-inch round cake pan and
line it with two layers of plastic wrap (this will make it
easy to remove the pie from the pan once it's frozen)
2- In a medium bowl, stir together the melted butter and the
cookie crumbs until the mixture has the texture of wet
sand. Transfer the crumb mixture to the prepared pan and
use your fingertips to press it over the bottom and up the
sides of the pan. Refrigerate for 30 minutes to set.
3- To make the filling: Using a stand mixer fitted with the
whisk attachment, or a handheld electric mixer, whip the
cream on medium-high speed until soft peaks form.
4- Pour in the condensed milk and vanilla and whip until your
mixture is thick and forms stiff peaks.
5 By hand, stir in the peanuts and then the peanut butter.
6- Pour the filling into the prepared crust and smooth out the
surface with a spatula. Freeze for at least 5 hours before
serving. (The pie will keep in the freezer, covered, for up
to 6 weeks.)
7- Gut into big slices, pour on some hot fudge sauce, and
sprinkle with peanuts.
Peanut Butter Fudge Ice Cream Topping
Peanut Butter Fudge Ice Cream Topping. Part of the series: Peanut Butter Creations. Peanut butter fudge ice cream toppings require you to begin by adding peanut butter and fudge sauce to a sauce pan over medium heat. Make peanut butter fudge ice cream topping with help from the author of Your Resident Gourmet, an interactive food site, in this free video clip.