Musely

NO-BAKE PEANUT BUTTER TWIX PIE💖

posted in Food & Drink > Recipes
01/28/2015
  • Ingredients

    2 cups of shortbread cookie crumbs (like Lorna Doone, about 30 cookies)
    6 tablespoons butter, melted
    8 ounces low-fat cream cheese, room temperature (or you can use regular)
    1 cup peanut butter (I use Skippy Naturals, you can also use regular. If using reduced fat, you may need to lower the amount of sugar.)
    1/2 cup granulated sugar
    1 teaspoon vanilla extract
    2 ounces semi-sweet chocolate
    1 1/2 containers (8 ounces each) Cool Whip (fat-free, regular, or sugar-free)

  • Instructions

    Stir cookie crumbs and melted butter with a fork. Press into a 9” pie plate. Chill until ready to fill.

    Beat cream cheese until smooth with a hand mixer. Mix in peanut butter, sugar, and vanilla extract. Fold in 1 container (8 ounces) Cool Whip. It will require some stirring, but stir carefully. Some lumps will remain. Spread filling into pie crust.

  • Melt semi-sweet chocolate in a microwave safe bowl in 30 second increments, stirring between each. They should melt and be smooth in about a minute. Stir in 1 cup (about half of the remaining tub) of Cool Whip. Spread over top of pie.

    Chill pie overnight (or at least 4 hours) before serving. Serve alone, or with more Cool Whip for garnish.

    Notes

    If you're not using Lorna Doone cookies, you may need less butter. Some shortbread cookies (like Walker's) have a higher fat ratio than others.

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