Hope everyone had a great Memorial weekend. I had a fun day yesterday at Gary's parents. We started BBQ'ing in the rain and then it let up but all in all it was worth getting a little wet. We made Bratwurst and hamburgers and asparagus on the grill. Gary's mom made Potato salad and deviled eggs. I made dessert it was a peanut butter n fidge swirl pie. It was delicious, a little rich but so good. The recipe is in the Kraft Food & Family magazine that I get for free. You can get recipes and coupons and all kinds of good information: http://www.kraftfoods.com/kf/home.aspx
Here is the recipe for the pie:
Prep Time:
15 min
Total Time:
4 hr 15 min
Makes:
8 servings
What You Need!
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1/4 cup creamy peanut butter
2 cups thawed COOL WHIP Whipped Topping
1 OREO Pie Crust (6 oz.)
1/4 cup hot fudge ice cream topping, warmed
Make It!
BEAT cream cheese, sugar and peanut butter in large bowl with mixer until blended. Gently stir in COOL WHIP.
SPOON into crust; drizzle with fudge topping. Swirl gently with knife.
REFRIGERATE 4 hours or until firm. Refrigerate leftovers.
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