No Bake Peanut Butter Iceberg Pie – a delicious recipe with Milk Chocolate, water, Pan, chocolate, vanilla ice cream, Reddi. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Whisk together cocoa mix and water until blended; set aside.
2
Place 3/4 cup peanut butter in microwave-safe bowl. Microwave on HIGH 30 seconds or until melted. Brush inside of pie crust with peanut butter. Place crust in freezer for 15 minutes or until peanut butter is set.
3
Microwave remaining peanut butter on HIGH about 15 seconds to just soften, do not melt. Quickly fill pie crust with ice cream. Drizzle warmed peanut butter over ice cream followed by cocoa mixture.
4
Freeze pie until firm, about 1 hour. Cut into 8 slices. Just before serving, top each serving with Reddi-wip. Store leftovers in freezer.
5
Nutritional Information:
6
8 servings (1 slice each plus Reddi-wip) Calories 508; Total Fat 33 g(Saturated Fat 9 g); Cholesterol 26 mg; Sodium 365 mg; Carbohydrate 39 g; (Dietary Fiber 3 g, Sugars 23 g); Protein 13 g; Percent Daily Values*: Vitamin A 4%; Vitamin C 1%; Calcium 14%; Iron 6%
7
* Percent Daily Values are based on a 2,000 calorie diet.
974
kcal
Calories
30
g
Fat
58
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 2 envelopes (0.73 oz each) Swiss Miss(R) Milk Chocolate Hot Cocoa Mix, 2 tablespoons hot water, 1-1/4 cups Peter Pan(R) Creamy Peanut Butter, divided, 1 chocolate or graham crumb pie crust (9-inch), and more.
Yes, No Bake Peanut Butter Iceberg Pie falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
