Maple Peanut Butter Pie

  1. 1 1/2 cups crushed cream-filled maple sandwich cookies
  2. 3 tbsp. melted butter
  3. 1/3 cup hot fudge ice cream topping
  4. 1 – 8 ounce pkg. cream cheese, softened
  5. 1 cup creamy peanut butter
  6. 1 tbsp. Jennings Brook Farm Pure Maple Syrup
  7. 1 1/4 cups confectioners sugar
  8. 8 ounces frozen whipped topping, thawed
  9. 1 cup heavy whipping cream
  10. 4 tbsp. Jennings Brook Farm Pure Maple Syrup
  11. 1/4 cup chocolate covered peanuts, coarsely chopped

In a small bowl mix crushed cookies and butter. Press onto bottom and up sides of an ungreased 9 in. pie plate. Freeze for 5 minutes. In a microwave, warm fudge topping 5–10 seconds or until spreadable, spread over bottom and up sides of crust.

In a large bowl, beat cream cheese, peanut butter and maple syrup until blended. Gradually beat in confectioners sugar, fold in whipped topping. Spoon into crust, spreading evenly. Refrigerated 4 hours or until set.

In a small bowl, beat cream until it begins to thicken. Add maple syrup and beat until stiff peaks form. Serve with pie or put on top of pie. Top with nuts.

News at Jennings

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