Chocolate Peanut Butter Pie II Recipe

Ingredients

1 (8 ounce) package cream cheese

2/3 cup white sugar

2 teaspoons vanilla extract

3 tablespoons butter

1/4 cup chopped pecans

1 (3.4 ounce) package instant chocolate pudding mix

1 (3 ounce) package instant vanilla pudding mix

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon salt

1/2 cup peanut butter

Directions

Beat cream cheese, sugar, vanilla extract, butter and pecans in medium bowl until smooth. Stir in pudding mix, pudding mix and pudding mix until blended. Stir in flour, baking powder, baking soda and salt. Cover and refrigerate at least 1 hour or overnight to allow mixture to set up.

Preheat oven to 350 degrees F (175 degrees C).

Place pie crust in oven and press peanut butter mixture into crust.

Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes, or until knife inserted in center comes out clean. Cool before cutting into squares.

Comments

Petrene writes:

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This was pretty good, but I really enjoyed the garlic in this. I used unsalted butter, canned green beans, dried minced onion, chicken boullion granules, and lemon pepper. I simmered the carrots, celery, and onion in the garlic and broth. Simmered the mushrooms and red pepper in the broth. Then added thyme and Italian seasoning. I gilled this over porridge. Really tasty!

Chocolate Peanut Butter Pie II Recipe

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