Ok, I know I promised you strawberry recipes, and TRUST me they are coming! Boy are the coming. I have made: strawberry shortcake, strawberry milkshakes, pancakes with strawberry sauce, strawberry raspberry jam, a strawberry drink, strawberry sorbet, and strawberry popsicles!! So I think I have you set for the next month! I still have about a pound I need to make something with. I was thinking some kind of a crumb bar, any suggestions?
In honor of Father’s Day weekend, and of my very supportive husband, I am giving you his favorite dessert. This was based off the Peanut Cup Pie you can find at Perkins and Baker’s Square. I think we originally found this recipe at Kraft Foods, and then modified it some.
Peanut Butter Cream Pie
1 Graham Cracker Crust (recipe below)
1/2 cup hot fudge
1/2 cup creamy peanut butter
1 1/4 cup cold milk
2 packages vanilla flavor instant pudding
1/2 tub Cool Whip, thawed
1/2 cup mini reese’s peanut butter cups, chopped
1 cup heavy cream
3 Tbls powdered sugar
1/2 tsp vanilla
Graham Cracker Crust
1 1/2 cup crushed graham crackers
1/4 cup sugar
1/3 cup butter, melted
Mix sugar with crushed crackers. Stir in melted butter. Pour into pie plate. Press firmly against sides and bottom. Bake at 375 for 8 minutes. Cool.
For the pie – Spoon the hot fudge into the bottom of the crust. Freeze for 10 minutes.
Beat peanut butter and milk with whisk until well blended. Add the pudding mixes. Beat for 2 minutes, the mixture will be thick.
Gently stir in the cool whip, and the peanut butter cups.
Spoon over the chocolate layer. Put in the fridge to set.
While that is in the fridge, make whipped cream. Beat the heavy cream on high for a couple minutes. Until it looks like it is starting to come together. Add the sugar, and vanilla, and whip until you have soft peaks. Spread this on top of the peanut butter layer.
Sprinkle with peanut butter cups. Refrigerate for 3 hours or until set.