Snickers Pie

Thanks Chesney for this recipe!!

• Package of Oreos
• 1/2 cup dry unsalted roasted peanuts
• 1 stick of butter
• 1/2 gallon vanilla ice cream
• 5 Snickers bars
• Jar of caramel sauce

Combine 25 Oreos and 1/2 cup peanuts to a Ziploc bag- smash it up!
Melt butter into 9 x 13 pan. Pour smashed peanuts and Oreos into pan. Bake at 350 for 10 minutes.
Let cool at room temp for about 45 minutes. Mix 1 1/2 quarts of ice cream and finely chopped Snickers. Spread into pan. Pour caramel sauce over top. Cover in Saran Wrap and freeze for at least 2 hours.
SERVE!!!!!

Strawberry Pie dish

My friend Gretchen submitted this yummy dessert recipe! Thanks Gretch!

I have an easy dessert recipe to share! My mom made this for Easter dinner and it was really yummy.

With Strawberries starting to be in season.......

3/4 cup sugar
1 1/2 cups water
2 T. corn Starch
1 pkg. of reg Strawberry jello (not the sugar free)
1 frozen deep dish pie shell
cool whip
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Bake pie crust (pkg directions) LET COOL
Slice strawberries if they are large. You can keep small berries whole. Set aside

In a med sauce pan add sugar, water and corn starch. Cook on med until thick, then add pkg of jello. Mix well. Add strawberries, mix to coat. Then pour into baked pie crust. Refrigerate overnight or for a few hours until the pie firms up. Serve with Whip topping!!

EASY AS PIE!!!

Very fresh and light!
You actually don't have to feel guilty about this pie, you get at least two servings of fruit!!

Peanut Butter Pie Deeeelish!

I haven't shared a recipe in awhile, so I thought I'd better get on the ball. What better to share with you than my family's favorite dessert pie recipe. Talk about easy? This is deelish and quick (but probably not terribly healthy). It's also fun to take to potlucks or parties...

Peanut Butter Pie

• 1 (9 inch) prepared graham cracker crust
• 2 (4 ounce) packages single serve ready-made, fat free, chocolate pudding
• 1/3 cup reduced fat smooth peanut butter
• 1 (8 ounce) container lite frozen whipped topping
  

1. In a mixing bowl, combine pudding and peanut butter; stir until smooth. Fold in whipped topping; stir until completely blended.
2. Pour filling into pie crust. Freeze pie until firm. Partially thaw in refrigerator, for about 2 hours or so, before serving. You can store leftovers in the refrigerator or freezer. Leftover pie sometimes gets a little soft in the refrigerator, and doesn't hold its shape. It still tastes good, though. If you want perfect looking slices after you make the first incision, store in freezer and thaw as needed.

Sometimes I like to just layer the fillings-- First pour in peanut butter. Top with pudding. Top the pudding with whip cream. It's just a different way of doing it and I rather like the separation of the ingredients. Enjoy! The kids sure will!

~*Stepherz~*