It’s Halloween weekend. I don’t love Halloween but I don’t hate it. I love seeing the kids dressed up and I love giving out candy to all the trick-or-treaters. What I hate is all the scary movies that come out around Halloween and the movie previews on TV. I always have the remote handy so I can quickly mute the TV.
I also HATE mask, of any kind. The End.
Since we don’t decorate for Halloween I wanted to do something fun and this spider web peanut butter pie was fun to create! I made the web with melted chocolate. You can just drizzle the chocolate if your not feeling creative, but it really is easy to do.
Melted the chocolate and pour the chocolate into a plastic zip lock bag and cut one of the corners off (small piece, not too big). Pipe a small circle in the middle and fill it in with chocolate, then pipe circles around the middle circle and repeat with circles. Drag a toothpick from center of pie to the edge and repeat. (I used toothpicks but you can use a butter knife.)
This is so creamily and delicious I had to call it Creamalicious. Hope you enjoy!
Creamalicious Peanut Butter Pie – No Bake
By: Aromatic Delights
25 Oreo Cookies, crushed
4 tbsp butter, melted
8 oz cool whip
8 ounces cream cheese
1 cup creamy peanut butter
1/2 cup powdered sugar
14-oz can sweetened condensed milk
1 tsp vanilla extract
1 tsp lemon juice
1/2 cup water for melting chocolate
1/3 cup semisweet chocolate chips
In a medium bowl, combine Oreos and butter. Mix well. Press into the bottom and about 1-inch up the sides of a 9-inch spring form pan. Place in the freezer for 10 minutes.
Fitting an electric mixer with the paddle attachment, cream together the peanut butter and cream cheese on medium speed until light and fluffy. Reduce the speed to low and gradually add the powdered sugar. Once it is all added, scrape the sides of the bowl and beat on medium speed for about 30 seconds to completely incorporate. Add the sweetened condensed milk, vanilla extract and lemon juice and beat at medium speed until everything is completely combined and smooth.
Using a rubber spatula, stir in about 1/3 of the cool whip to lighten the mixture. Very gently, fold in the remaining cool whip until no streaks of cool whip remain. Pour the filling into the prepared crust.
Heat a small saucepan over medium high heat. Bring ½ cup water to simmer boil. Choose a glass bowl that will sit right on top of and also slightly inside the pan, but make sure that the water does not touch the bottom of the bowl. Turn the heat to medium/medium low to bring the water to a slow simmer. Gently stir the chocolate with a spoon until melted. Using a spoon or pastry bag, drizzle the melted chocolate over the top of the pie filling.
Refrigerate for at least 3 – 4 hours or overnight before serving. Store leftovers in the refrigerator.
Adapted from Brown Eyed Baker
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