Wednesday, September 29, 2010

Peanut Butter Fudge Freezer Pie

Remember my 1,000 hits giveaway? Well, the winner was a friend, Jim. His wife is Kristi, who I've mentioned in the past as the master mind behind the Cookie Monday idea. The prize for the giveaway was going to be a batch of cookies, but because his wife already makes cookies every Monday we decided to go with something different... and this is it! My Peanut Butter Fudge Pie. Sometimes I call it a freezer cheese cake... whatever you call it just make sure you try it! It is a favorite among those that I have shared it with!

To show you how wonderful it it I'm gonna start with a picture of my littlest man and his first encounter with it! Meet JACK!

(You'll have to click it to get it a little bit bigger!)
"Are you sure about this, Mom? .... Maybe I'll just touch it and go from there. .... Hmmmm, it seems safe enough. .... Mmm. Yep, it's edible. .... Oh my, Mom. .... This is awesome! You're the best mom EVER!"

I'm pretty sure this was just about the best day of this kids life... he got to just sit there & eat the whole slice while I took pictures of him!! LOL

OK - back to business. Here's what you'll need!

Two graham cracker crusts (I usually just buy the regular ones but I thought I'd give the chocolate one a go this time. It really didn't make much of a difference), cream cheese, cool whip, peanut butter, fudge, powdered sugar, milk & Reeses PB cups.

Start out by creaming together the SOFTENED cream cheese (just leave it on the counter for about an hour before you make this) and the powdered sugar.

Add in the peanut butter and the milk. Mix again.

Now go lick the beaters from your electric mixer... you're done with it. Grab a spatula & gently fold in the whipped topping.

Just add it about half at a time. Gently fold it over & over again until it is all incorporated together. You'll only use about 3/4 of the cool whip.

Next step is to heat your fudge in the microwave and spread about two heaping table spoons (like the big cereal spoons from your silverware drawer, not actual measured out Tbsp) into the bottom of the crusts.

Split the filling half/half between the two pie shells.

And then lick the spatula clean! Mmmmm....

Cut the PB cups into wedges - you want 12 per pie. Sometimes I only use 4 cups, so each one gets cut into 6 pieces, today I used 6 cups so each one was cut into 4. Then lay them evenly around the edge of the pie. A tip!? I use a knife to lightly touch the top of the pie - first in half, then into 4's, then I make marks dividing each quarter of the pie into 3 slices. You will get 12 slices per pie - yes, the pieces are small, but you don't need a big slice of this one! It's rich and amazing & a little bit is perfect!

Now heat your fudge a little bit more & use a fork to fling more fudge down over the top of the pie. .... and then lick the fork clean. My goodness, all this yummy tasting along the way. If you want you could call in the kids so they can have special treats along the way - or you can enjoy your Mommy time & keep it to yourself!

I'm sure you can guess what I chose.

Put the covers back on the pies and stick in the freezer for a few hours before serving. When you're ready to have them pull from the freezer for about 15 minutes, then slice. Put any leftovers back in the freezer.

THIS IS SO GOOD! Seriously, you're gonna love it and everybody you share it with will thank you profusely for sharing this with them!

Yep. It's that good.

Peanut Butter Fudge Freezer Pie:

1 8-oz package cream cheese, softened
1 1/2 cups powdered sugar
1 1/2 cups creamy peanut butter
3/4 cup milk
1 16-oz tub Cool Whip, thawed - but only use about 3/4 of it
2 9-inch graham cracker pie crusts
Hot fudge, for drizzling
4-6 Reese's PB cups

Beat together cream cheese & powdered sugar. Mix in peanut butter and milk, beat until smooth. Gently fold in whipped topping by hand.

Spread some fudge into the bottom of the pie shells. Spoon in pie filling, half in each shell.

Cut PB cups into 24 triangles & evenly put 12 around the outside edge of each pie. Drizzle the top with additional fudge. Cover & freeze for a few hours.

Set on counter for about 15 minutes before serving. Return any uneaten pie to the freezer.


  1. I am sure glad I won that one! Forget cookies. This is one that stays out of sight until the kids go to bed. Mmmm

  2. This looks so good - how could it not be with peanut butter and chocolate! Thanks for sharing. Leigh Anne @Your Homebased Mom