Peanut Butter Piepalooza: The Best Peanut Butter IceBox Pie!


peanut butter piepalooza

One of my all-time favorite desserts is peanut butter pie! My version is very creamy and rich and fluffy and only takes a few ingredients! Tomorrow is a potluck at work and I decided to make my fave icebox 5dessert for the occasion. I have been making this pie since I was a teenager and it gets rave reviews wherever I take it, everyone requests it as the thing I bring! I got the recipe for this pie from this version on All Recipe’s site. I thought I would share it on here too, so here goes:

Peanut Butter No-Bake Pie
Yield: 2 pies; 16 servings

– 1 (8 ounce) package cream cheese (make sure this is regular kind)
– 1 1/2 cups confectioners’ sugar
1 cup peanut butter (You can seriously buy this stuff at Amazon and avoid the store)
– 1 cup milk
– 2 (8 ounce) package frozen whipped topping, thawed
– 2 (9 inch) prepared graham cracker crusts (you can make your own with graham crackers and butter if you’d like)

1. Add softened cream cheese to mixing bowl.

2. Add the 1 1/2 cups confectioners sugar to the cream cheese. There’s no need to sift before you add it!

Mix cream cheese and confectioners sugar together until creamy for a couple minutes.

4. Add 1 cup peanut butter to confectioners sugar and cream cheese mixture.

5.  Pour in 1 cup milk. Now mix until creamy for several months.

6. This will be  thin consistency when fully mixed, but just wait, it’s about to be so creamy!

7.  Fold in the first tub of thawed Cool Whip with a spatula and mix. Do this one tub at a time.

8. Mix in the second tub of Cool Whip. it will be super creamy and rich filling the bowl! Resist the urge to eat it. Or eat it, I don’t care. Haha.

Fold half of the peanut butter pie filling into the first graham cracker crust, and the other half in the 2nd graham cracker crust. Spread around with a spatula to make it super whipped on top. At this point add on chopped peanut butter cups if you’d like so they can freeze with the pie when you put it in the freezer.


10. Put the plastic lid on top of the graham cracker crust and place in the freezer. Let freeze until hardened (overnight should do it). It is so good when totally frozen by the way, the longer you freeze it, the better it is!

Look at how good it looks once finished.

And when it’s time to bite in! Look how delicious!

Note: You can substitute reduced fat cream cheese and frozen whipped topping for this recipe, but I don’t recommend using the fat-free versions. Once I made it totally with the fat-free whipped topping and cream cheese and it turned out super runny.

You can also use an Oreo pie crust instead of a graham cracker crust if you’d like for a peanut butter cup-tasting pie!

Hope you enjoyed this fast and quick recipe! It really is a pie you an make time and time again and will be much requested at your family gathering.

Until next time Swellions!




Cinnamon Moons

cinnamon moons

There are a few foods that are traditions in my family. My mom is known for her fabulous raisin raisin bread (best from the oven and smothered in butter). My sister Cynthia can make a mean batch of peanut butter cookies, which always comes delivered in a yellow/orange tupperware bowl. They’re so popular you would think her name was…”Aunt Cyn Did you bring Peanut Butter cookies?” My sis Angela is also known for her cookies…she creates a tray full of 8 varieties at Christmas time that are one of my favorite things about the holidays at my parents’ house. As for my sister Sophia, I’m really hoping the homeade cheesecake she made at Thanksgiving is something she brings to the next holiday gathering!

But the one thing that we all make and share a love for is this quick and simple recipe for Cinnamon Moons! I remember this being one of my first baking projects as a kid. I don’t know where this recipe originated, but it is still a fave for my family. I swear that my nephews and niece could eat a panful all by themselves…they’re that good. And the cool thing is that they are sooooooo easy. Even if you don’t cook, you can totally make these and be proud of the results! I kinda think of them as the poor man’s version of Monkey Bread. I don’t know that monkey bread is that much harder to make, but it’s a little bit more time consuming and a lot of people use a special bundt pan to make those. Anyway, here’s how they’re made!

Cinnamon Moons

– 2 cans of biscuits (I use the least expensive, basic brand)
– 1 cup granulated sugar
– 1/2 cup butter or margerine (I’ve always used Blue Bonnet brand)
– 1 tablespoon cinnamon (or more if desired)

Note: This recipe is for a 9×13 pan, but you can half this recipe using just one can of biscuits and bake them in a 8″ round or 8″x8″ square pan.

1. Preheat oven to setting as specified on canned biscuit packaging.

2. Open up canned biscuits and cut each in half into moon shapes.
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3. Melt butter in medium-sized bowl in microwave. Mix up your cinnamon/sugar mixture in another medium-sized bowl.
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4. Dip biscuit into butter, covering fully.
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5. Now dip into cinnamon/sugar mixture. As the picture shows, after dipping several times the cinnamon/sugar mixture gets kinda clumpy, but this is ok.
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6. Place in a greased pan (I just used regular cooking spray). Bake for 10-12 minutes until brown.
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You will need to ration the butter and sugar mixture as you go or you won’t have any left as you near the end of your rolling, but you can always melt more butter and make more cinnamon/sugar mixture if needed. I’m also sure you could throw in your favorite nuts if you wanted a little extra crunch like monkey bread, but I haven’t made them that way.

Hope you enjoyed this little family recipe. By the way, I took this pan into work last week and it was all gobbled down! Everyone kept raving about them! When I told them how easy they were to make, they couldn’t believe it!

Until next time Swellions!!!