A real smoothie….
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Crust
- 1/3 cup butter 75 mL
- 1 – 6 oz. pkg. semi-sweet chocolate chips 170 g
- 2 ½ cups Rice Krispies cereal 625 mL
Filling
- 1 – 8 oz. pkg. cream cheese, softened 250 g
- 1 – 10 oz. can sweetened condensed milk 284 mL
- 3/4 cup peanut butter 175 mL
- 2 Tbsp. lemon juice 30 mL
- 1 Tsp. vanilla 5 mL
- 1 cup whipping cream, whipped 250 mL
- Chocolate fudge sauce ( see recipe in “Enjoy!” or “The Complete Best of Bridge Cookbooks Volume 1” )
Instructions
- In heavy saucepan, melt butter and chocolate chips over low heat. Remove from heat and gently stir in cereal until completely coated.
- Press into bottom and sides of a buttered 9″ pie plate. Chill 30 minutes.
- In large bowl, beat cheese until fluffy. Gradually beat in condensed milk and peanut butter until smooth. Stir in lemon juice and vanilla. Fold in whipped cream.
- Pour into prepared crust. Drizzle chocolate sauce over pie and freeze 4 hours, or until firm. If you have any leftovers, wrap and return to freezer.
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