57 fudge topped peanut pie Recipes

chocolate , graham crcker crust, peanut butter, cream cheese, tub 12oz cool whip, hot fudge topping, peanut butter

oreo cookies, crushed, margarine, melted, vanilla ice cream, chocolate fudge topping, peanuts, cool whip topping

chocolate-coated caramel-peanut nougat candy, chopped, half-and-half cream, creamy peanut butter, chocolate fudge topping, graham cracker crust, chocolate-coated caramel-peanut nougat candy, chopped, chocolate syrup

butter or 1/3 cup margarine, semi-sweet chocolate chips, oven toasted rice cereal, cream cheese, softened, eagle brand sweetened condensed milk, creamy peanut butter, lemon juice concentrate, vanilla extract, whipping cream , whipped or 1 (4 oz) container cool whip, thawed, chocolate fudge topping

chocolate cookie pie crust, peanut butter (crunchy or creamy--i like crunchy myself), cream cheese, softened, sugar, non-dairy whipped topping, thawed, divided, chocolate fudge topping, divided, hot fudge topping

prepared graham cracker pie crust, peanut butter, cream cheese, at room temperature, sugar, cool whip, hot fudge topping

prepared chocolate cookie pie crust, jif creamy peanut butter, cream cheese (at room temperature ), sugar, non-dairy whipped topping, divided, smuckers hot fudge topping, divided

graham cracker pie crust, vanilla instant pudding and pie filling mix, sour cream, milk, peanut butter chips, vegetable oil, chocolate fudge topping

graham cracker pie crust, vanilla flavor instant pudding and pie filling mix, sour cream, milk, peanut butter chips, divided, vegetable oil, chocolate fudge topping

graham cracker pie crust, sugar-free instant vanilla pudding mix, carton fat free sour cream, nonfat milk, peanut butter chips (divided ), vegetable oil, chocolate fudge topping

peanut butter sandwich cookies (about 12 oz), unsalted butter, melted, hot fudge sauce, vanilla and peanut butter swirl ice cream, softened, chopped roasted unsalted peanuts

chocolate fudge topping, divided, keebler ready graham cracker pie crust, cool whip whipped topping, thawed, cold milk, creamy peanut butter, jello vanilla flavor instant pudding (2 - 4 serving size package)

creamy peanut butter , plus, creamy peanut butter, divided, cream cheese, softened, sugar, prepared chocolate wafer pie crust, spoonable hot fudge topping

graham cracker crust, chocolate fudge topping, cream cheese, softened, peanut butter, creamy, cool whip , unthawed, cool whip , unthawed, syrup (to garnish )

refrigerated piecrusts, cheesecake swirl brownie mix, water, divided, vegetable oil, eggs, crunchy peanut butter, divided, commercial hot fudge topping, vanilla ice cream

graham cracker crumbs, sugar, butter, cut into pieces,room temperature, cream cheese, creamy peanut butter, icing sugar, icing sugar, butter, room temperature, chilled heavy cream, vanilla extract, whipping cream, chocolate, chopped

prepared chocolate cookie pie crust, jif creamy peanut butter, cream cheese (at room temperature ), sugar, non-dairy whipped topping, divided, hot fudge topping, divided, hot fudge topping, jif peanut butter

red robin mountain-high mudd pie, chocolate ice cream, peanut butter cookie pieces, vanilla ice cream, creamy peanut butter, chocolate-flavored graham crackers, fudge topping, squirt bottle chocolate topping, squirt bottle caramel topping, cream, chopped peanuts, maraschino cherries, with stems, soften the chocolate ice cream and load it into the bottom of a 2 1/2- to 3-quart mixing bowl. make sure the surface of the ice cream is smooth and leveled., spread the peanut butter cookie pieces evenly over the top of the ice cream , then cover the bowl and put it back into the freezer for at least 1 hour., soften the vanilla ice cream and spread it over the chocolate ice cream and cookie pieces. again, be sure to smooth and level the surface of the ice cream. cover the bowl with plastic wrap and put it back into the freezer for at least 1 hour., use a spatula to spread 2/3 cup of peanut butter over the surface of the ice cream. be sure the ice cream has hardened before you do this or it could get sloppy., crush the chocolate graham crackers into crumbs and spread them evenly over the peanut butter. put the bowl back into the freezer for at least 1 hour., freezer and hold it in a sink filled with warm water for about 1 minute. you want the ice cream around the edges to soften just enough that you can invert the ice cream onto a plate., turn a large plate upside down and place it on top of the bowl. flip the bowl and plate over together, and tap gently on the bowl until the ice cream falls out onto the plate. you may have to put the bowl back into the water if it s stubborn. once the ice cream is out, cover it with plastic wrap and place it back in the freezer for another 1 or 2 hours., heating it up , spread the fudge evenly over the entire surface of the ice cream mountain. put the fudge-coated ice cream back into the freezer for 1 hour., when the fudge has hardened , spread the remaining 1 cup of peanut butter over the entire surface as well. once again, back into the freezer for at least 1 hour. we re almost there., ice the ice cream with a warm knife into 12 pieces. put wax paper between the cuts so that when you serve it later, it is easy to divide. then slip it back into the freezer, covered., when serving, first coat a plate with a criss-cross pattern of chocolate and caramel sauce. make three parallel lines down the plate with the squirt bottle of chocolate sauce. then three parallel horizontal lines made with the bottle of caramel sauce., place the slice of ice cream upright onto the plate toward the back of the design ., spray whipped cream on top and down the curved edge of the ice cream slice, onto the plate over the sauces. be generous., sprinkle about a tbsp of chopped nuts over your creation ., add a cherry to the top. marvel at the beauty, then serve it before it melts. repeat for the remaining slices.