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Peanut Butter Cream Cheese Pies

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Submitted by jgorman

Ingredients

2 2
EACH EACH GRAHAM CRACKER PIE CRUST
(9inch)/baked) *
1 237
CUP ML PEANUT BUTTER
chunk-style
8 231.2
OUNCES ML/G CREAM CHEESE
softened
¼ 59
CUP ML MARGARINE
softened
½ 118
CUP ML SUGAR
plus 1 tb divided
1 5
TEASPOON ML VANILLA EXTRACT
1 237
1 1
PACKAGE PACKAGE INSTANT PUDDING MIX
chocolate, (prepared as directed on box)
2 3E+1
TABLESPOONS ML PEANUTS
chopped
1 1
CAN CAN WHIPPED CREAM
spray *

Directions

In large bowl beat peanut butter, cream cheese and margarine with electric mixer until blended.

Gradually add ½ cup sugar. Beat about 1 minute, until soft and fluffy.

Beat in vanilla.

In another bowl, whip cream with 1 tablespoon sugar until soft peaks form when beaters lifted.

Fold into peanut butter mixture until thoroughly blended.

Pour into pie shells.

Frost pies with a half-inch of chocolate pudding.

Sprinkle chopped peanuts on top.

Cover with plastic wrap or with inverted pie crust covers.

Chill at least two hours.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 252g (8.9 oz)
Amount per Serving
Calories 1107 72% from fat
 % Daily Value *
Total Fat 89g 136%
Saturated Fat 35g 177%
Trans Fat 0g
Cholesterol 145mg 48%
Sodium 1001mg 42%
Total Carbohydrate 22g 22%
Dietary Fiber 4g 17%
Sugars g
Protein 46g
Vitamin A 43% Vitamin C 1%
Calcium 12% Iron 12%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 
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