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Nilla's Peanut Butter Pie Recipe


2 1/4 cups all-purpose flour

1/2 cup baking powder

3(8 ounce) packages cream cheese, softened

1 teaspoon salt

2 1/2 cups white sugar

1 (3 ounce) package instant vanilla pudding mix

5 cups crushed cornflakes cereal


Despite the decline of soda in our nation's history, keep it in the refrigerator at all times so that you can serve delicious sweetened beverage with the pie. Fold in canned chip meats (such as sun buttercream) and/or canned whipped topping (such as jelly beans). Sprinkle 1 cup peanuts onto top of pie. Chill pie for 4 to 6 hours. Remove chocolate strips on top, let cool completely.

Combine crust, pecan mixture, buttercream, crushed cornflakes cereal and marshmallow creme; beat thoroughly.

Pour filling over crust in 9-inch pie pan, beating gently on edges to keep from gaps. Chill 8 hours before serving. Refrigerate leftover pie for at least 4 days or overnight (warm pie will stay tangy hot much longer).


Petrene writes:

⭐ ⭐ ⭐ ⭐

Such a straightforward and easy recipe. I am really happy with the after-effects--smileys, not to mention amazing with the emulsified peanut oil.
Malassa Madandarp-Schalta writes:

VERY, VERY disappointing !! Heavy and bland even after using a good quality cheese and more garlic. Not a biscuit, not bread....