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Category: Pies - Cream and Custard
Prep Time: Cook Time: Total Time:
1/3 cups semi-sweet chocolate chips
2 tsp vegetable oil
1 envelope unflavored jello
3/4 cup water cold
1 (8 oz) pkg cream cheese softened
1 cup sugar
1 cup sour cream
2/3 cup creamy peanut butter
2 tsp vanilla extract
1 cup frozen whipped topping thawed
1 chocolate cookie crumb pie crust ready-made
In a small saucepan over low heat, cook chocolate chips and oil until chocolate melts (do not burn). Remove from heat; set aside.
In another small saucepan, mix gelatin and water; let stand for 1 minute. Stir over low heat until gelatin dissolves. Remove from heat; set aside.
In a large mixer bowl at medium-high speed, beat cream cheese, sugar, sour cream, peanut butter and vanilla until fluffy. Gradually beat in gelatin mixture.
Place bowl of peanut butter mixture in a larger bowl which contains cold water and ice. Stir peanut butter mixture until it mounds when dropped from a spoon. Remove bowl from ice water.
Fold in whipped topping. Mound into pie crust, making a swirl in the center. Pipe or drizzle with reserved chocolate mixture. Chill overnight to develop flavor before serving.
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PEANUT BUTTER MOUSSE PIE
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Category: Pies - Cream and Custard
Prep Time: Cook Time: Total Time:
1/3 cups semi-sweet chocolate chips
2 tsp vegetable oil
1 envelope unflavored jello
3/4 cup water cold
1 (8 oz) pkg cream cheese softened
1 cup sugar
1 cup sour cream
2/3 cup creamy peanut butter
2 tsp vanilla extract
1 cup frozen whipped topping thawed
1 chocolate cookie crumb pie crust ready-made
In a small saucepan over low heat, cook chocolate chips and oil until chocolate melts (do not burn). Remove from heat; set aside.
In another small saucepan, mix gelatin and water; let stand for 1 minute. Stir over low heat until gelatin dissolves. Remove from heat; set aside.
In a large mixer bowl at medium-high speed, beat cream cheese, sugar, sour cream, peanut butter and vanilla until fluffy. Gradually beat in gelatin mixture.
Place bowl of peanut butter mixture in a larger bowl which contains cold water and ice. Stir peanut butter mixture until it mounds when dropped from a spoon. Remove bowl from ice water.
Fold in whipped topping. Mound into pie crust, making a swirl in the center. Pipe or drizzle with reserved chocolate mixture. Chill overnight to develop flavor before serving.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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