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Wednesday, September 23, 2009

Frozen Peanut Butter Pie

I love frozen desserts (actually, if you haven't realized it yet...I'm a fan of ALL desserts!) and have seen several different versions of frozen peanut butter pie. I'd saved a few different recipes and combined them to create the version below. I used low-fat versions of many of the ingredients to lighten it up some and it was still incredibly rich and didn't taste low-fat in the least bit! This was for our Wednesday night community group, but I made it on Sunday and kept it in the freezer covered in foil. I had no problems cutting it into slices and it was a hit among our group! I will definitely be making this again, and think it would be excellent if chopped up Reese's peanut butter cups were added to the filling.

Frozen Peanut Butter Pie
recipe by me, adapted from tons of versions found online

For the crispy crust-
4 tablespoons unsalted butter
1 cup chocolate chips
2 1/2 cups rice krispy cereal

For the peanut butter filling-
1 cup milk (I used skim)
8 oz cream cheese (I used 1/3 less fat & only had about 7 oz)
1 cup peanut butter (I used crunchy)
2 cups powdered sugar
1 carton cool whip (I used low-fat)

1. Grease a 9-inch springform pan and set aside.
2. Melt the butter and chocolate chips in the microwave, stir to remove lumps.
3. Add the cereal and mix carefully until the cereal is coated in the chocolate.
4. Press the cereal into the bottom of the springform pan and place in the freezer while making the filling.

5. Using a mixer, mix the milk, cream cheese, peanut butter, and powdered sugar until combined. Mix in the cool whip.

6. Pour the filling into the springform pan. If desired, top with candies or chocolate syrup (I topped with crushed peanut butter m&ms).

7. Cover and freeze for at least 4 hours. When ready to serve, remove from freezer and slice. (I had no problems cutting into this although it was kind of hard to break through the crust with a fork while eating. Totally worth the extra effort though :))