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Mom's Best Recipes - Volume IV

Mom's Best Recipes - Volume IV

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Publicado porChuck McNevich
Recipes 751-1000 from Mom's Best Recipes Blog momsbest.blogspot.com
Recipes 751-1000 from Mom's Best Recipes Blog momsbest.blogspot.com

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Published by: Chuck McNevich on Jul 15, 2008
Copyright:Attribution Non-commercial

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02/25/2015

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(by Shirley McNevich)

1 package Nutter Butter peanut butter cookies (NOT minis; need to have at least 24
cookies)
1 - 8oz. tub Cool Whip (thawed)
1 TBSP vanilla
3/4 cup white sugar
1 cup Jif peanut butter
1 - 8oz. Philadelphia cream cheese (softened)
5 TBSP butter (melted)--NO substitutes
1 bag Nester’s MINI-chocolate chips

Place 2-3 cookies at a time into a Ziploc bag and crush them with a rolling pin--pour
crushed cookies into a bowl. Repeat until you have crushed 24 cookies. Once all of
the crushed cookies are in the bowl, add the 5 TBSP melted butter--stir. Press the
cookie mixture into a 9" pie plate to make the crust (do NOT grease the pie plate)--
place pie plate in the freezer. In a mixer add softened cream cheese--beat. Add
peanut butter--beat. Add white sugar and vanilla--beat until smooth. Remove bowl
from mixer. Add 1 1/2 cups of Cool Whip to the batter--stir just until mixed. Remove

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pie plate from freezer and sprinkle some mini-chocolate chips just on the bottom of
the crust. Pour the cream cheese batter on top of the chocolate chips. Freeze the
entire pie overnight. The next day (when ready to serve) remove pie from freezer and
frost the top of the pie with Cool Whip. Sprinkle more mini-chocolate chips on top. If
it's too difficult to cut right away, let it stand on the counter a few minutes.

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