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Fruit Loop Pie!!!

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Don’t wrinkle your nose at the name- this tart cream filling is perfectly balanced by a sweet fruity crust. Let your inner child rejoice– its FRUIT LOOPS in a PIE!!!!

INGREDIENTS:

Crust:

  • 3c. of crushed Fruit Loops (crush before you measure)
  • 1/2c. butter (melted)
  • 1/2c. sugar

Pie:

  • 8oz. Philadelphia Cream Cheese
  • 1 (0.22 oz.) packet Kool Aid- Ice Blue Raspberry Lemonade flavor
  • 2c. marshmallow fluff
  • 8 oz. Cool Whip (refrigerator temp).

DIRECTIONS:

  • Mix together Fruit Loops, butter and sugar.
  • Press mixture into an ungreased 9 inch pie plate.
  • Bake at 350 degrees for 10 minutes.
  • Cool completely.
  • Cream together Kool Aid and Philadelphia Cream Cheese
  • Add Marshmallow fluff and blend well.
  • Fold in 1c. of Cool Whip.
  • Spoon into cooled crust
  • Top with remaining Cool Whip
  • Sprinkle Fruit Loops over the top
  • Freeze for at least 2 hours.
  • Serve chilled.

My thoughts:  This recipe has been simmering in the back of my mind ever since I made my raspberry lemonade truffles for RWOP a few weeks ago.  Adding Kool Aid to Cream Cheese…using fun cereal as a crust…finally I just did it.  It won’t qualify for the contest as it really needs some time in the freezer to set properly– NOT within the one hour time limit!  What a fun and refreshing dessert this turned out to be– I hope you try it and love it!!  -r

This recipe was shared on these wonderful blogs:


Not Just ANY Old Peanut Butter Pie!

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Craving peanut butter pie?  This one has a surprise- a layer of rich, smooth chocolate inside!  Quick and easy to make– its sure to become a family favorite!

INGREDIENTS:

  • 2c. of Nilla Wafers (crushed)
  • 1/4c. brown sugar (firmly packed)
  • 1/3 c. butter (melted)
  • 1/4c. heavy whipping cream
  • 1/2c. semi-sweet chocolate chips
  • 1c. creamy peanut butter
  • 8oz. Philadelphia cream cheese
  • 1/2c. sugar
  • 3c. Cool Whip topping

DIRECTIONS:

Preheat oven to 350 degrees.  Combine Nilla Wafers, brown sugar and butter to make crust.  Press mixture into the bottom and up sides of a 9 inch pie plate.  Bake at 350 for 8 minutes.

In a small saucepan, heat whipping cream until it starts to bubble at edges (20-30 seconds).  Turn off heat, but leave pan on burner.  Add chocolate chips to cream, cover and allow to sit for 5 minutes.  Stir until well blended and pour into bottom of crust.  Place crust in refrigerator until chocolate is completely cool.

Beat together peanut butter, cream cheese and sugar.  Gently fold in Cool Whip and spoon mixture into crust and spread evenly over chocolate layer.  Garnish as desired. (I drizzled melted chocolate onto parchment paper that was wrapped around a rolling pin to get these fun decorations)

Keep chilled until served.

My thoughts:  This is such a wonderful combination of ingredients!  The crust was an inspiration from an ice cream pie I made once.   Nilla Wafers have such a great flavor and hold together so well for this.  The chocolate layer was in a Paula Deen cookbook- but she just put chocolate chips in- which hardened into an un-cuttable layer.  Adding the whipping cream makes this layer more like fudge (a ganache, in fact).  The peanut butter filling is 100% Judy Schneider- I can’t improve on it, its such a yummy peanut putter filling!  In this case, it does indeed take a village of amazing cooks to make a pie!  Hope you love it!

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