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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This was so good and very easy! I changed the recipe some from one from Emeril. Ingredients:
1 (9 inch) graham cracker crust |
8 ounces cream cheese, at room temperature |
3/4 cup powdered sugar |
1/2 cup chunky peanut butter |
2 tablespoons milk |
3 tablespoons chopped roasted peanuts |
4 cups cool whip, divided |
1/4 cup chopped roasted peanuts |
chocolate syrup |
caramel syrup |
Directions:
1. In mixer, beat cream cheese and powdered sugar until smooth. Add the peanut butter, milk and 3 tablespoons peanuts. Beat until smooth.
2. Fold in 2 cups of Cool whip.
3. Spoon filling into graham cracker crust.
4. Refrigerate for 1 hour or until set.
5. Top with remaining Cool Whip. (You can either put Cool Whip on as a top layer, or you can individually serve the Cool Whip as a large dollop on each piece of pie.).
6. To serve, place piece of pie on plate and drizzle with some chocolate syrup and then some caramel syrup. Sprinkle with chopped roasted peanuts.
7. You can also serve with some powdered sugar, chocolate curls and mint sprigs.
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