Wednesday, March 31, 2010

Chocolate Peanut Butter Cream Pie

Prep Time:
15 Min
Ready In:
3 Hrs 15 Min


Ingredients

* 3/4 cup hot fudge dessert topping, divided
* 1 (6 ounce) Honey Graham Pie Crust
* 1/2 cup creamy peanut butter
* 1 1/4 cups cold milk
* 2 pkg. (4 serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
* 1 (8 ounce) tub Whipped Topping, thawed, divided

Directions

1. Spoon 1/2 cup of the fudge topping onto bottom of crust. Place in freezer 10 min.
2. Mix peanut butter and milk with wire whisk in large bowl until well blended. Add dry pudding mixes; beat 2 min. or until well blended. (Mixture will be thick.) Gently stir in half of the whipped topping. Gently spoon over chocolate layer. Top with remaining whipped topping.
3. Refrigerate 3 hours or until set. Drizzle with remaining 1/4 cup fudge topping just before serving. Store leftover pie in refrigerator.

Tuesday, March 30, 2010

Chocolate Butter Cream Frosting

Prep Time:
10 Min


Ingredients

* 1/3 cup unsweetened cocoa powder
* 4 2/3 cups confectioners' sugar
* 6 tablespoons butter, softened
* 1 teaspoon milk

Directions

1. In a large bowl, beat butter until smooth with electric blender. Slowly beat in powdered sugar 1/3 cup at a time. Add milk. Beat in cocoa. Refrigerate until ready to use.

Butter Cream Frosting

Prep Time and ready in:
20 Min


Ingredients

* 1/2 cup margarine
* 1/2 cup shortening
* 1/8 teaspoon salt
* 1 1/2 teaspoons vanilla extract
* 5 cups confectioners' sugar
* 1/4 cup milk

Directions

1. In a large bowl, cream margarine and shortening until light and fluffy. Add salt, vanilla, confectioners' sugar and milk. Beat well.