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Best Frozen Peanut Butter Pie

Kraft Memeber Recipe
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Makes: 6-8 servings Total Time: 4 hr 10 min
Category: Desserts Sub Category: Frozen Desserts

what you need
  • 1 pkg. (8-ounce) PHILADELPHIA Cream Cheese, softened
  • 1 can (14-ounce) Eagle Brand Sweetened Condensed Milk
  • 3/4 cup peanut butter
  • 2 Tbsp. ReaLemon Lemon Juice from Concentrate
  • 1 tsp. vanilla extract
  • 1 cup (1/2 pint) whipping cream, whipped or 1 (4-ounce) container frozen non-dairy whipped topping, thawed
  • 1 chocolate crunch crust
  • Chocolate fudge ice cream topping
make it
In large mixer bowl, beat cheese until fluffy; gradually beat in sweetened condensed milk then peanut butter until smooth. Stir in ReaLemon and vanilla. Fold in whipped cream.

Turn into prepared crust. Drizzle topping over pie.

Freeze 4 hours or until firm. Return leftovers to freezer.
CHOCOLATE CRUNCH CRUST: In heavy saucepan, over low heat, melt 1/3 cup margarine or butter and 1 (6-ounce) package semi-sweet chocolate chips. Remove from heat; gently stir in 2-1/2 cups oven-toasted rice cereal until completely coated. Press on bottom and up side of buttered 9-inch or 10-inch pie plate. Chill 30 minutes.
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