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Frozen Peanut Butter Pie

A real smoothie….

  1. 1/3 cup butter 75 mL
  2. 1 – 6 oz. pkg. semi-sweet chocolate chips 170 g
  3. 2 ½ cups Rice Krispies cereal 625 mL
  1. 1 – 8 oz. pkg. cream cheese, softened 250 g
  2. 1 – 10 oz. can sweetened condensed milk 284 mL
  3. 3/4 cup peanut butter 175 mL
  4. 2 Tbsp. lemon juice 30 mL
  5. 1 Tsp. vanilla 5 mL
  6. 1 cup whipping cream, whipped 250 mL
  7. Chocolate fudge sauce ( see recipe in “Enjoy!” or “The Complete Best of Bridge Cookbooks Volume 1” )
  1. In heavy saucepan, melt butter and chocolate chips over low heat. Remove from heat and gently stir in cereal until completely coated.
  2. Press into bottom and sides of a buttered 9″ pie plate. Chill 30 minutes.
  3. 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.
  4. 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.
The Best of Bridge

This recipe is available in the book The Complete Best of Bridge Cookbooks Volume Three.

Join the discussion 2 Comments

  • Carie Saville says:

    I think you have a “link” problem with your Lemon Meringue Pie recipe. I have tried different ways of accessing it on your website and have also tried 2 iPads, an iPhone and a PC laptop. I can see other recipes but not that one. Would very much like to have it.

  • Oh no, thanks for letting us know! we’ll look into it.

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