topic Re: Recipe in Kitchen

Recipe

Carol H — Tue, 10 Jun 2014 16:43:23 GMT

Wondering where I can get Tara's recipe for the Peanut Butter Trifle that was on her show on

Sunday June 8th with David. I have searched the recipes in their blogs no where to be

found

Re: Recipe

cyberc — Tue, 10 Jun 2014 17:45:01 GMT

This recipe was on her Facebook page:

<h2 class="_5clb">CHOCOLATE PEANUT BUTTER CREAM PIE</h2>

June 7, 2014 at 12:56pm

Crust

1 (14.3 ounce) package chocolate cream-filled cookies

? cup butter, melted

1 tsp vanilla

Filling

8 ounces cream cheese, soft

1 cup creamy peanut butter

½ cup sugar

1 (14 ounce) can sweetened condensed milk

1 (8 ounce) container frozen whipped topping, thawed

Topping

1 (8 ounce) container frozen whipped topping, thawed

? cup creamy peanut butter

? cup hot fudge

10 mini peanut butter cups

Preheat oven to 350 degrees.

Crust: Place cookies in a food processer. Blend until small crumbs form. Add in butter and vanilla and pulse to combine. Pour into your temp-tations® pie plate, evenly pressing on bottom and sides of plate. Bake for 15 minutes. Cool before adding filling.
Filling: In a large bowl beat cream cheese, peanut butter and sugar until smooth. Pour in sweetened condensed milk and blend. Fold in thawed whipped topping. Pour into cooled crust and spread out evenly. Refrigerate for two hours.
Topping: Spread or pipe thawed whipped topping over top of pie. Melt peanut butter and hot fudge in microwave. Place in two separate plastic bags. Cut a hole in the corner of each bag and squeeze back and forth over top of pie. Unwrap and coarsely chop peanut butter cups. Sprinkle on top. Keep refrigerated until ready to serve.

Re: Recipe

cyberc — Tue, 10 Jun 2014 17:47:45 GMT

Sorry. I see that there are some ? s in the recipe. Each of those? is supposed to be 1/3 c.

Re: Recipe

Nightowlz — Tue, 10 Jun 2014 17:55:22 GMT

CHOCOLATE PEANUT BUTTER CREAM PIE

June 7, 2014 at 10:56am

Crust

1 (14.3 ounce) package chocolate cream-filled cookies

1/3 cup butter, melted

1 tsp vanilla

Filling

8 ounces cream cheese, soft

1 cup creamy peanut butter

½ cup sugar

1 (14 ounce) can sweetened condensed milk

1 (8 ounce) container frozen whipped topping, thawed

Topping

1 (8 ounce) container frozen whipped topping, thawed

1/3 cup creamy peanut butter

1/3 cup hot fudge

10 mini peanut butter cups

Preheat oven to 350 degrees.

Crust: Place cookies in a food processer. Blend until small crumbs form. Add in butter and vanilla and pulse to combine. Pour into your temp-tations® pie plate, evenly pressing on bottom and sides of plate. Bake for 15 minutes. Cool before adding filling.
Filling: In a large bowl beat cream cheese, peanut butter and sugar until smooth. Pour in sweetened condensed milk and blend. Fold in thawed whipped topping. Pour into cooled crust and spread out evenly. Refrigerate for two hours.
Topping: Spread or pipe thawed whipped topping over top of pie. Melt peanut butter and hot fudge in microwave. Place in two separate plastic bags. Cut a hole in the corner of each bag and squeeze back and forth over top of pie. Unwrap and coarsely chop peanut butter cups. Sprinkle on top. Keep refrigerated until ready to serve.

Re: Recipe

Nightowlz — Tue, 10 Jun 2014 17:57:37 GMT

Some things were missing by cyberc but was corrected as I posted another copy. Sorry. Thanks for posting it. It looks yummy.