Thursday, July 28, 2011

Peanut Butter Pie, Banana Split Pie, Dirt Cake, and Strawberry Margarita Pie

Peanut Butter Pie
8 oz. cream cheese                         9 oz. cool whip
1 cup powdered sugar                     1 chocolate cookie crumb
½ cup peanut butter                        prepared pie crust
½ cup milk
          Whip cream cheese until creamy. Beat in sugar, peanut butter and milk. Slowly fold in cool whip. Mix well, pour into pie shell. Refrigerate 3 hours or until set.

Banana Split Pie

30 large marshmallows            1 cup milk
8 oz. carton cool whip             2 cup crushed pineapple, drained
2-4 bananas, peeled                12 maraschino cherries, cut up
walnuts                                    2 graham cracker crusts
chocolate syrup

          Melt marshmallows in milk on top of double boiler; cool. Add cool whip, pineapple, bananas and cherries. Pour into graham cracker crusts. Sprinkle with walnuts on top and drizzle with chocolate syrup. Refrigerate.

Dirt Cake

15 oz. pkg. Oreo cookies                          3 cups milk
2 (3 oz.) pkg. instant vanilla pudding         8 oz. cream cheese
½ cup powdered sugar                              8oz. carton cool whip

          Crush Oreo cookies, divide into 2 equal parts. Mix pudding and milk together, set aside. In a small bowl, blend cream cheese and powdered sugar together then mix into the pudding. Beat until smooth. Fold in cool whip. Put ½ crushed cookies into buttered 9 x 13” pan. Pour cream filling over crumbs. Top with remaining dirt crumbs. Refrigerate 3 hours or until set.

Strawberry Margarita Pie

1 (8 oz.) pkg. frozen sweetened     
whole strawberries, thawed  
 ½ tsp. freshly grated orange peel
 4 oz. frozen whipped topping, thawed
1 (8oz.) pkg. cream cheese, cubed  
1 (10 inch) graham cracker crumb pie crust,
1½ tbsp. lime juice                              
 2 tsp. tequila

          In blender or food processor, combine strawberries, cream cheese, lime juice, tequila, and orange peel. Blend or process until combined. Pour mixture into medium bowl; fold in whipped cream. Gently pour into pie crust. Freeze until firm. Let stand at room temperature 5 minutes before serving.

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