Through the years Peanut Butter has taken on, way more of a meaning than a simple sandwich spread. Now, we’re working it in to both sweet and savory recipe’s. It’s used in Asian savory, Asian sauces, many of us love the classic peanut butter cookie. I’ve seen it worked in to muffins, cakes and pies. Both with and with out chocolate. Peanut Butter was first created somewhere around the 1890’s. I’ve added banana’s to it. If you’re a peanut butter lover, you will be happy to know, that peanut butter itself is very healthy. But healthy as it is, you may be unhappy to know, it s high in calories and fat. Good fats, but calorie laden. Some recipes, like this one are hard to make low fat. Lower fat, maybe. But definitely not low fat. So just enjoy it, but be careful, not just in one siting. : )
1 tub (8 oz.) Cream Cheese
1/3 cup of peanut butter, either chunky or creamy
1/2 cup sugar
2 cups thawed Whipped Topping
1/4 cup caramel ice cream topping
1 or 2 ripe banana’s depending on size
1 Graham Cracker Pie Crust (6 oz.)
1/4 cup mashed ripe banana
2 additional tbsp of caramel ice cream topping
1/4 cup of crushed pecans for garnish
Beat cream cheese spread, peanut butter sugar, and mashed banana in large bowl with mixer until well blended. Add Whipped Topping; mix well.
Spread caramel topping onto bottom of crust; then top with banana slices to cover bottom of cruse cover with cream cheese mixture. Freeze 4 hours.
Drizzle with Two Tbsp caramel, and nuts,
It doesn’t get any more delectable than that…..for now that is…. ; )
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