Mark Dean is off to taking care of a few professional things. So I think I should have one of his favorite things in life ready for him...anything to do with peanut butter.
I thought I'd share the recipe and return with a picture and a critique from Mark Dean.
|This is how it went into the refridgerator...semi-pretty.|
1/2 cup Creamy Peanut Butter
1/3 cup Sugar
1 - 8 oz. Cream Cheese, softened
1 - 8 oz. Cool Whip, thawed
9 in. Chocolate Crumb Pie Crust
1 cup Hot Fudge Topping, room temperature
In a large bowl, mix peanut butter, sugar, and cream cheese on medium speed untill smooth, scraping sides occasionally.
Fold in 1/2 of the Cool Whip.
Spoon peanut butter mixture into pie crust.
Spread fudge topping on top of this layer.
Top with remaining Cool Whip. Drizzle, if desired, with melted peanut butter and/or fudge topping.
Refrigerate at least 3 hours before serving.
|This is how I found it after letting it chill for 3 hours.|
|Mark Dean's piece...not-so-pretty.|
Mark Dean's review:
It tasted familiar. Wonder why?
That's all I got out of him. But the pie was gone this morning so, I'm guessing it was pretty darn good. (Notice: I don't know for sure because I didn't get a piece!)