Back© Copyright 1999 The Rising Stars Team
1 Baked 9-inch Pastry Pie Shell,
cooled
1/2 Cup Watkins Chocolate Dessert Mix
1/2 Cup White Sugar
1/2 Cup Water
2 Egg Yolks, beaten
2 Cups Milk
1 Package (8 Oz.) Cream Cheese, softened
1/2 Cup Creamy Peanut Butter
3/4 Cup Powdered Sugar
1 teas. Watkins Vanilla Nut Extract
1-1/2 Cups Frozen Whipped Topping, thawed or 3/4 Cup
Whipping Cream, whipped
1/2 Cup Finely Chopped Peanuts
1 Cup Frozen Whipped Topping, thawed or 1/2 Cup
Whipping Cream, whipped
1/2 teas. Watkins White Vanilla Extract
1/4 Cup Chopped Chocolate Covered or Plain Peanuts, for garnish
In medium saucepan combine Chocolate Dessert Mix, white sugar, and water; stir well. Add egg yolks and milk. Cook over medium heat just until mixture comes to a boil. Remove from heat and cover surface with plastic wrap. Cool to room temperature. In a medium bowl, combine cream cheese and peanut butter, mixing until well blended. Add powdered sugar and beat until smooth. Stir in Vanilla Nut Extract and the 1 1/2 cups whipping topping; set aside. Remove 3/4 cup of the cooled chocolate dessert mixture for topping. Spoon remainder into pie shell; sprinkle with chopped peanuts. Spoon peanut butter filling evenly over chocolate filling. Spread the reserved 3/4 cup of chocolate dessert mixture in a circle over the top of the pie to within 2 inches of edge. Combine the 1 cup whipped topping with White Vanilla Extract. Put whipped topping around the edges of pie. Sprinkle with chocolate covered peanuts. Makes 10 servings.
Back
© Copyright 1999 The Rising Stars Team
The
statements made and opinions expressed on this Web site are those
of the Watkins Independent Associate who is the publisher of this
document and are not to be construed as statements or opinions of
Watkins Incorporated. Sponsoring or selling Watkins products
outside U.S.,U.S.Territories and Canada is strictly prohibited.