Peanut Butter Mini Mud Pies

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Book Description

This second edition cookbook showcases an inspiring new look, featuring:• Friendlier page size• New design• All-new bonus chapter• Additional, never-before-published recipes• 32 more pages than the original editionRecipes for every palate and mood-the Semi-Homemade way creates an inspiring pairing of fresh ingredients and packaged foods.

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Semi-Homemade Desserts

Authors: Sandra Lee

Date: September 2005

ISBN: 0696226847

Publisher: Meredith Books

Paperback

ORDER/INFO

Peanut Butter Mini Mud Pies
Recipe from: Semi-Homemade Desserts
by Sandra Lee
Cookbook Heaven at Recipelink.com

Makes 6
Prep time: 10 minutes
Freezing time: 1 hour

6 tablespoons creamy peanut butter, Jif®
6 mini graham cracker crusts, Keebler Ready Crust®
3 1/2 cups (from 1 quart) coffee ice cream, Häagen-Dazs®
1 bottle (7-ounce) milk chocolate shell topping, Hershey's®
1 tablespoon graham cracker crumbs, Nabisco Honey Maid®

Spread 1 tablespoon of peanut butter into bottom of each crust.

Using 1/2-cup or 4-ounce ice cream scoop, place ball of ice cream into each crust. Freeze for at least 1 hour, or until ice cream and crusts are frozen solid.

Remove pies from foil pie tins; place pies on plates. Drizzle milk chocolate shell topping over ice cream in crusts. Immediately sprinkle 1 1/2 teaspoon of crumbs over each pie and serve.

Variation:
To make mini chocolate pie crusts (as shown in the photo), scrape the filling from cookies, then finely grind the cookies in a food processor. Mix the crumbs with just enough melted butter to moisten lightly. Press the crumb mixture over the sides and bottom of mini pie pans.

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