Thursday, April 19, 2018

Chocolate and Peanut Butter "Icebox" Pie

*Photo courtesy of Mary Gajda - Capital Area Women's Lifestyle Magazine.

My hubby is a great cook, but with a very demanding job, I do about 90% of the meals. This past Monday, I was asking him what he wanted for dinner and he said, "I'm making my split pea and ham soup!" It was DELICOUS. Anyways, one of his VERY favorite combinations is peanut butter and chocolate. Since he made the soup for me, I made him a chocolate and peanut butter "icebox" pie. This decadent pie is quick to whip up and requires no assistance from the oven! The hardest part is waiting for it to freeze up.  My husband is a supportive and loving father to his three children, so for a surprise, I am going to make him this pie again for Father's Day!! Please don't tell him, it will be our little "secret."


6-ounce graham cracker crust (ready to eat)
5 tablespoons unsalted butter
1 cup chunky or smooth peanut butter
1 1/4 cups powdered sugar
3.9 ounce box chocolate instant pudding and pie filling
1 cup milk
8-ounce whipped topping, slightly thawed
2/3 cup Reese's "Minis" Peanut Butter Cups, chopped
2/3 cup Reese's Pieces

In a small saucepan, melt the butter and the peanut butter together slowly, stirring constantly with a large spoon, do not boil! Remove from heat and set aside. Immediately add the powdered sugar and combine well with a large spoon until smooth. Spread evenly into the graham cracker crust. In a small bowl, put the contents of the chocolate instant pudding and pie filling and add one cup of milk. Mix well with a large spoon (it will be thick). Spread on top of the butter, peanut butter and powdered sugar mixture. Sprinkle 1/3  cup of the Reese's "Minis" Peanut Butter Cups and 1/3 cup of the Reese's Pieces. Cover with the whipped topping and then sprinkle 1/3 cup of the Reese's "Minis" Peanut Butter Cups and the 1/3 cup of the Reese's Pieces. Freeze eight hours. Serve frozen - it's delicious!!!!!!!!!!!!!!!!!

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