164 peanut pie cookie Recipes

betty crocker peanut butter cookie mix, cream cheese, softened, instant chocolate pudding mix, cool whip, chocolate chips (for garnish ), peanut butter chips (for garnish ), chocolate syrup (for garnish ), caramel syrup (for garnish )

chocolate cookie crumbs (20 cookies), sugar, butter, melted, cream cheese, softened, creamy peanut butter, sugar, butter, softened, vanilla extract, heavy whipping cream , whipped, grated chocolate or chocolate cookie crumbs, optional

pillsbury refrigerated chocolate chip cookie dough, powdered sugar, peanut butter, butter or 2 tbsp margarine, softened, water, milk chocolate chips, melted, pecan halves, if desired

refrigerated chocolate chip cookie dough, powdered sugar, peanut butter, butter, softened, water, chocolate chips, walnuts, chopped

creamy peanut butter, honey, vanilla ice cream, softened (i use 2 pints of ben & jerry s vanilla because i think it tastes better), peanut butter cookie, chopped, premade pie crust (chocolate or plain), chocolate syrup, cream

reduced-calorie vanilla wafer crumbs (about 30 cookies), butter or 2 tbsp margarine, melted and cooled, egg white, lightly beaten, sugar, cornstarch, salt, low-fat milk, eggs, lightly beaten, creamy peanut butter, vanilla extract, sliced bananas

reduced-calorie vanilla wafer crumbs (about 30 cookies), butter or stick margarine, melted and cooled, egg white, lightly beaten, sugar, cornstarch, salt, low-fat milk, eggs, lightly beaten, creamy peanut butter, vanilla extract, sliced banana

cookies ) creme filled chocolate cookie crumbs, margarine, melted, cream cheese, softened, sugar, peanut butter ( by the way...i love !), vanilla, eggs, whipping cream, chocolate chips, melted

cream cheese, softened, creamy peanut butter, milk, cold, instant vanilla flavor pudding and pie filling, cool whip, divided, oreo cookie pie crusts, semisweet baking chocolate, creamy peanut butter

chocolate cookie pie crust (i use keebler brand), vanilla ice cream, softened, creamy peanut butter (or 2 cups), cool whip, reeces peanut butter cups, chopped

peanut butter, softened cream cheese, vanilla, sugar, cream, graham cracker pie crusts or 1 oreo cookie pie crust

pie crust mix, brown sugar , packed, creamy peanut butter, water, vanilla

butter, sugar, cocoa, milk, vanilla, peanut butter, oatmeal

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.

refrigerated sugar cookie dough, peanut butter, honey-roasted peanuts, chocolate chip (semisweet), pumpkin pie spice, demerara sugar, dried sweetened cranberries, dried cherries

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