Peanut Butter Pie
Enjoy a light and fluffy peanut butter filling in a crunchy, chocolate-flavored crust made from Kellogg's® Cocoa Krispies®. To make this pie, spend just 15 minutes preparing and allow 175 minutes for chilling and freezing. Mix peanut butter, cream cheese, powdered sugar, and whipped topping for a smooth filling. The crust sets in the fridge, while the filling sets in the freezer. This recipe yields 8 servings and is extra special with a drizzle of chocolate syrup.
- Crunchy crust uses Kellogg's® Cocoa Krispies® cereal for a chocolate twist.
- Peanut butter filling combines cream cheese, sugar, and whipped topping for a smooth texture.
- Prep takes only 15 minutes, but allow 175 minutes for chilling and freezing.
- Set the crust in the fridge and the filling in the freezer for best results.
- Top with chocolate syrup for extra flavor.
A light, fluffy peanut butter mixture fills the crunchy crust made from Kellogg's® Cocoa Krispies®.
PREP TIME (MIN)
15
TOTAL TIME (MIN)
175
SERVINGS
8
Ingredients
- 1/4 cupcorn syrup
- 3 tablespoonsmargarine
- 2 tablespoonsfirmly packed brown sugar
- 3 cupsKellogg's® Cocoa Krispies® cereal
- 1 cuppeanut butter
- 1 package(3 oz.) cream cheese, softened
- 1/2 cupconfectioners' sugar
- 1 container(12 oz.) non-dairy whipped topping, thawed
Directions
1. In 2-quart saucepan, combine corn syrup, margarine, and brown sugar. Cook over low heat, stirring occasionally until mixture begins to boil. Remove from heat. 2. Add cereal, stirring until well coated. Press evenly in bottom and on side of 9-inch pie plate to form crust. Refrigerate about 30 minutes or until firm. 3. In large mixer bowl, beat together peanut butter, cream cheese, and confectioners' sugar until smooth. Add 1/3 of the whipped topping. Fold in remaining whipped topping. Spread in prepared crust. Freeze about 2 hours or until firm. Remove from freezer 10 minutes before serving. Serve with chocolate syrup, if desired.
