** makes one 9" pie
- 1¼ cups orea baking crumbs
- ¼ cup butter, melted
(Or 1 Keebler chocolate crust)
- 1 tub (250 g) cream cheese spread
- ⅓ cup extra creamy peanut butter
- ½ cup sugar
- 1¾ cups thawed Cool Whip whipped topping
- ¼ cup butterscotch-flavoured topping
- ¼ cup coarsely chopped pecans, toasted
- 2 squares Baker's semi-sweet chocolate
MIX baking crumbs and butter; press onto bottom and up side of 9-inch pie plate. Beat cream cheese spread, peanut butter and sugar in large bowl with mixer until well blended. Add Cool Whip; mix well.
SPREAD butterscotch topping onto bottom of crust; cover with cream cheese mixture. Freeze 4 hours.
TOP with nuts just before serving. Melt chocolate as directed on package; drizzle over pie.
 ikoriin · Tue Aug 17, 2010 @ 10:59pm · 0 Comments |
