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Peanut Butter-Turtle Pie

Peanut Butter-Turtle Pie
 
Yield:
48 servings or 8 pies, 6 servings each

Ingredients

Ingredients Weights Measures
PHILADELPHIA Original Cream Cheese, softened 4 lb. + 12 oz. -
sugar 2 lb. + 4 oz. 1 qt. + 1-1/3 cups
peanut butter 1 lb. + 8 oz. 3 cups
prepared whipped topping, divided 3 lb. 1-1/2 gal.
dulce de leche 4 lb. + 12 oz. 1 qt.
OREO Pie Crusts (6 oz. each) 3 lb. 8 each
chocolate syrup 12 oz. 3 cups
coarsely chopped pecans, toasted 12 oz. 2-2/3 cups
OREO Pieces-Small 4 oz. 1 cup

Directions

BEAT first 3 ingredients in large bowl with mixer until well blended. Fold in 1-1/4 gal. whipped topping (or 2-1/2 cups whipped topping for trial recipe).

SPREAD 1/2 cup dulce de leche onto bottom of each crust; top with about 3 cups cream cheese mixture. Refrigerate 3 hours.

CUT each pie into 6 pieces.

FOR each serving: Top 1 piece of pie with 2 Tbsp. of the remaining whipped topping, 1 Tbsp. syrup, about 1 Tbsp. nuts and 1 tsp. OREO Pieces.

Kraft Kitchens Tips

Variation
For a change of pace, prepare pies as directed and freeze several hours or overnight until firm. Add garnishes just before serving.
K:57990v01:116518
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