Frozen Peanut Butter Turtle Pie Recipes
KRAFT® NUTTER BUTTER FROZEN PEANUT BUTTER PIE
For the true peanut butter lover, this creamy pie has a peanut butter cookie crust and is filled with a blend of cream cheese, peanut butter and whipped topping.
Provided by Cool Whip
Categories Trusted Brands: Recipes and Tips
Time 4h45m
Yield 12
Number Of Ingredients 7
Steps:
- Mix cookie crumbs and butter. Press onto bottom and up side of 9-inch pie plate.
- Beat cream cheese, peanut butter, sugar and vanilla with mixer until blended. Stir in 1-1/2 cups COOL WHIP; spoon into crust.
- Freeze 4 hours or until firm. Remove from freezer 30 min. before serving. Let stand at room temperature to soften slightly. Top with remaining COOL WHIP.
Nutrition Facts : Calories 465 calories, Carbohydrate 41.1 g, Cholesterol 33.8 mg, Fat 25.6 g, Fiber 2.3 g, Protein 8.6 g, SaturatedFat 12.8 g, Sodium 313.1 mg, Sugar 16.6 g
FROZEN PEANUT BUTTER TURTLE PIE
Transform a beloved candy recipe into a remarkable frozen dessert with our Frozen Peanut Butter Turtle Pie recipe. While peanut butter and chocolate are the driving flavors in Frozen Peanut Butter Turtle Pie, the caramel and chopped pecans really set it apart.
Provided by My Food and Family
Categories Recipes
Time 4h20m
Yield 10 servings
Number Of Ingredients 8
Steps:
- Beat cream cheese spread, peanut butter and sugar in large bowl with mixer until blended. Add COOL WHIP; mix well.
- Spread caramel topping onto bottom of crust; cover with cream cheese mixture. Freeze 4 hours or until firm.
- Top with nuts just before serving. Melt chocolate as directed on package; drizzle over pie.
Nutrition Facts : Calories 340, Fat 20 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 15 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g
TURTLES® PIE
Steps:
- Place pecans into bottom of pie shell.
- To Make Filling: In a heavy saucepan over medium heat, cook condensed milk, brown sugar, butter and corn syrup. Stir and bring to a boil; stir continuously for at least 5 minutes. Remove from heat, then slowly beat with a spoon until mixture starts to thicken; will take about 2 minutes. Be sure not to over beat or it will harden too much. Pour mixture into pie shell; cover and refrigerate for about an hour. Filling ingredients may be halved to make for a less rich pie.
- To Make Topping: In a medium saucepan, cook chocolate and butter over low heat until melted together. Stir in condensed milk; mix well. Remove from heat; allow to cool just enough so that yolk won't cook when added, but not so cool that the chocolate hardens; cooling time will be about 3 minutes. Stir in egg yolk to chocolate mixture; spread over cooled filling. Place pie back in refrigerator and cool for another hour.
Nutrition Facts : Calories 755.5 calories, Carbohydrate 78.1 g, Cholesterol 108.7 mg, Fat 49.5 g, Fiber 2.3 g, Protein 6.7 g, SaturatedFat 24.1 g, Sodium 359.9 mg, Sugar 62.9 g
PEANUT BUTTER PIE (FROZEN)
Make and share this Peanut Butter Pie (Frozen) recipe from Food.com.
Provided by cookin_nurse
Categories Pie
Time 5h15m
Yield 8 slices, 8 serving(s)
Number Of Ingredients 7
Steps:
- In a medium bowl, blend together cream cheese, sugar and peanut butter.
- Slowly add the milk while beathing, so your mixture is creamy.
- Continue beating until fluffy.
- Fold in the nondairy whipped topping.
- Pour the mixture into the graham cracker crust pie shell.
- Swill the fudge sauce through the pie (i usually use a butter knife)
- Freeze until firm.
FROZEN PEANUT BUTTER TURTLE PIE-KRAFT
This is a perfect dessert to make in the summer-no oven needed!!! From a Kraft magazine. Cook time is freezing time.
Provided by um-um-good
Categories Frozen Desserts
Time 4h20m
Yield 1 pie, 10 serving(s)
Number Of Ingredients 9
Steps:
- Mix baking crumbs & butter together; press onto bottom & up the side of a 9" pie plate.
- Beat cream cheese, peanut butter & sugar until well blended.
- Add cool whip; mix well.
- Spread butterscotch on the bottom of the crust.
- Cover w/ cream cheese mixture. Cover w/ plastic wrap and chill in freezer (minimum 4 hours).
- Top w/ nuts & drizzle with chocolate.
- Serve!
Nutrition Facts : Calories 325, Fat 23.6, SaturatedFat 12.6, Cholesterol 39.9, Sodium 204.3, Carbohydrate 25.9, Fiber 1.1, Sugar 16.5, Protein 5
FROZEN PEANUT BUTTER TURTLE PIE
Peanut butter and chocolate are the driving forces in this frosty pie. A layer of caramel and a sprinkle of pecans make it worthy of the turtle title.
Provided by @MakeItYours
Number Of Ingredients 8
Steps:
- BEAT cream cheese spread, peanut butter and sugar in large bowl with mixer until blended. Add COOL WHIP; mix well.
- SPREAD caramel topping onto bottom of crust; cover with cream cheese mixture. Freeze 4 hours or until firm.
- TOP with nuts just before serving. Melt chocolate as directed on package; drizzle over pie.
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Cuisine AmericanCategory DessertServings 8Total Time 6 hrs 40 mins
- Preheat oven to 300 degrees. In small bowl, combine graham cracker crumbs, sugar, baking cocoa, and melted butter. Mix well. Form into pie pan to make crust. Bake for 10 minutes. Allow to cool.
- In large mixing bowl, beat together cream cheese and powdered sugar until smooth and creamy. Add peanut butter, mixing well. Gently fold in whipped topping until thoroughly combined. Spoon into cooled graham cracker crust.
- Garnish with melted chocolate and peanut butter chips. Freeze for 4-6 hours until frozen. All Set out 10 minutes before serving for easier slicing. Serves 8-10.
FROZEN PEANUT BUTTER PIE RECIPE | MYRECIPES
From myrecipes.com
4/5 (8)Total Time 3 hrs 22 mins
- Combine cream cheese and next 3 ingredients; beat until creamy, stopping to scrape down sides of bowl as needed. Fold in whipped cream. Spoon cream cheese mixture into piecrust. Freeze 1 hour.
- Spread Chocolate Ganache over pie. Freeze 2 hours or until firm. Let stand 10 minutes before serving. Garnish, if desired.
FROZEN PEANUT BUTTER PIE RECIPE | HEALTH.COM
From health.com
Servings 10Calories 259 per serving
- Combine crumbs, 3 tablespoons sugar, and egg whites; toss with a fork until moist. Press into bottom and up sides of a 9-inch deep-dish pie plate coated with cooking spray. Prick crust with a fork before baking. Bake at 350° for 10 minutes. Remove from oven; cool on a wire rack.
- Combine milk and remaining 1/4 cup sugar in a heavy saucepan over medium-low heat. Cook 2 minutes or until sugar dissolves, stirring constantly; transfer mixture to a bowl. Add peanut butter and vanilla, stirring with a whisk until combined. Cover and chill 30 minutes.
- Place cream cheese in a large bowl, and beat with a mixer at medium speed until light and fluffy. Add milk mixture, beating on low speed until combined. Fold in whipped topping; pour mixture into prepared piecrust. Freeze, uncovered, 8 hours or overnight or until hard. Sprinkle with peanuts and shaved chocolate. Transfer pie to refrigerator 30 minutes before slicing.
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