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Country Kitchen
November 1, 2009 Previous Recipe | Next Recipe
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CORNBREAD DRESSING
CHOCOLATE PEANUT BUTTER SILK PIE
CRANBERRY SALAD
OVEN POT ROAST
PEANUT BUTTER FUDGE
PRALINE STRIPS
IRRESISTIBLE PEANUT BUTTER COOKIES
TACO SOUP
BROCCOLI SALAD
MY MOTHER’S EGG CUSTARD
SPOON ROLLS
PIMIENTO CHEESE
CHOCOLATE PEANUT BUTTER SILK PIE

1 (8-ounce) package cream cheese, softened
1 cup sugar
1 cup creamy peanut butter
1 tablespoon butter or margarine, melted
1 teaspoon vanilla extract
1 cup heavy or whipping cream, beaten until stiff
1 (9-inch) prepared chocolate cookie-crumb crust

TOPPING:
1 cup semisweet chocolate pieces
3 tablespoons brewed coffee
Chopped peanuts for garnish

For Peanut Butter filling, beat cream cheese, sugar, peanut butter, butter and vanilla in a large mixer bowl until creamy. Gently fold in half the beaten cream, and then fold in remaining cream until blended. Spread filing in crust; smooth top.
TOPPING: Combine chocolate pieces and coffee in a microwave proof bowl. Cover with plastic wrap. Microwave on High 1? to 2 minutes; stir until smooth. Cool chocolate slightly; pour over top of filing. Refrigerate overnight. Makes 8 servings.





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