1 9 ” pie crust; baked 1 ts Vanilla
8 oz Cream cheese; softened 4 oz Choco coated peanut candy*
14 oz Eagle sweetened conden. milk 1/2 pt Whipping cream; whipped
3/4 c Creamy peanut butter 2/3 c Choco fudge ice cream toppin
For filling: beat cream cheese in large bowl at med. speed until fluffy.
Beat in sweetened condensed milk, gradually, until well blended. Beat in
peanut butter and vanilla until smooth. Stir in candy* (which has been
chilled and chopped). Fold in whipped cream. Spoon into cooled, baked pie
shell. For topping: Warm fudge topping slightly. Spoon over top of pie to
cover completely. Sprinkle with additional chopped candy, if desired.
FREEZE at least 4 hours or until firm. To serve: Allow to stand 20 to 30
minutes at room temp. Cut with sharp knife dipped in hot water. A Crisco
American Pie recipe