Umami Recipes
Umami Recipes

Desserts

Double Peanut Butter Fudge Pie

12

servings

20

active time

4 hours 50 minutes

total time

Ingredients

ngredients

PEANUT BUTTER CRUST

1/2 cup creamy peanut butter

1/2 cup light corn syrup

2 cup crisp rice cereal

1/2 cup hot fudge topping

PEANUT BUTTER FILLING

1 (8 oz.) package cream cheese, softened

1 (14 oz.) can Sweetened Condensed Milk

3/4 cup creamy peanut butter

2 tablespoon lemon juice

1 teaspoon vanilla extract

1 1/2 cup frozen whipped topping

3 tablespoon hot fudge

Directions

FOR CRUST: Coat 9-inch pie plate with butter no-stick cooking spray. Stir together peanut butter and corn syrup. Add cereal. Mix until evenly coated. Press onto bottom and sides of prepared pie plate. Spread 1/2 cup hot fudge topping in bottom of crust. Chill 30 minutes.

FOR FILLING: Beat cream cheese in large bowl until fluffy. Gradually beat in sweetened condensed milk and peanut butter until smooth. Stir in lemon juice and vanilla. Fold in whipped topping. Pour into prepared crust, spreading evenly.

TOP: Place 3 tablespoons hot fudge topping into corner of resealable plastic bag. Knead. Cut small corner off bag. Drizzle over top of pie. Freeze 4 hours or until firm.

To freeze overnight, cover and freeze. Thaw at room temperature 40 to 45 minutes before serving.

12

servings

20

active time

4 hours 50 minutes

total time
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