PEANUT BUTTER MINI MUD PIES6 tablespoons creamy peanut butter, Jif
6 mini graham cracker crusts, Keebler Ready Crust
3 1/2 cups (from 1 quart) coffee ice cream, Haagen-Dazs
1 (7 ounce) bottle 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.
TO SERVE:
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.
Makes 6
Source: Semi-Homemade Desserts by Sandra Lee
MsgID: 3154932
Shared by: Betsy at Recipelink.com
In reply to: Recipe: 10-01 thru 10-31-12 Recipe Swap - Assort...
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: 10-01 thru 10-31-12 Recipe Swap - Assort...
Board: Daily Recipe Swap at Recipelink.com
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