Re:Frozen peanut butter pie
Nibianc2 - I don't know if this interests you, this recipe has a some cool whip, but other really good ingredients as well. Maybe if you can't find what you want you can tweak this a little - substitute graham cracker crust, maybe use 4oz. cream cheese, and 4oz. cool whip for the 8oz. of cool whip called for.
The pie should be served direct from the refrigerator and will get soft if allowed to sit too long, so maybe freezing beforehand might not be a bad idea.
Peanut Butter Pie (makes 2)
2 disposable pie tins
8 oz. cream cheese, softened
14 oz. can condensed milk
1 cup crunchy peanut butter
3 TBS. lemon juice
1 tsp. vanilla
8oz. cool whip, thawed
Mix above ingredients together. Divide, and spread into 2 cooked pie crusts
Preheat oven to 300
1 cup finely chopped pecans (pecan meal actually)
1 stick butter, softened
1 cup all purpose flour, sifted
Mix above ingredients, divide and pat into 2 pie tins. Bake 10-12 minutes, or until lightly browned.
Garnish with finely chopped peanuts sprinkled on top.