What better way to cool off from the middle-of-summer heat than with a frozen treat? You could opt for a traditional ice cream cone or italian ice or you could spend a few minutes in your air conditioned kitchen and whip up this frozen number.
This treat is also great for a summer birthday, last minute dinner invite or backyard BBQ. A blend of chocolate and peanut butter in every bite, it’s deceptively simple, but delicious!
1 cup creamy peanut butter
12 ounces cream cheese, softened and divided
½ cup sugar, divided
1 ⅔ cup milk, divided
16 ounces Cool Whip, thawed and divided
4 ounces sweet baking chocolate
2 graham cracker or chocolate pie crusts
Blend peanut butter, 8 oz cream cheese and ⅓ cup sugar in medium bowl. Gradually beat in ½ cup milk. Fold in 8 oz of Cool Whip, blending well. Set aside.
In medium, microwave safe bowl, mix baking chocolate and 2 Tablespoons milk. Microwave 1 ½-2 minutes, stirring occasionally, until melted. Beat in remaining cream cheese (4 oz), sugar (about 2 Tablespoons) and milk (1 ⅓ cups, less the 2 Tablespoons), blending well. Refrigerate for 10 minutes until cool. Fold in remaining 8 oz of Cool Whip.
Divide the chocolate mixture between the two pie crusts. Top with peanut butter mixture, again dividing in half between the two pies. Cover and freeze until set, about 4 hours. Remove from freezer 10 minutes before serving and garnish, as desired, with chocolate curls or Cool Whip.
Mini Pies: For a twist on the standard pie, try making mini ones! Line two muffin pans with silicone cupcake liners. Fill ⅓ of each cup with chocolate filling. Add peanut butter filling to the ⅔ mark. In food processor, chop a bag of Oreos or two sleeves of graham crackers and mix with ½ a stick of melted butter. Take crumbled, moist mixture and press onto the top of the peanut butter layers to form the “crust.” Freeze until set, about 4 hours. To serve, peel silicone liners off “pies” and invert onto plate, garnishing as desired.
Mix, freeze and enjoy!