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Mini Iceberg Peanut Butter Pies

Mini Iceberg Peanut Butter Pies 

Ingredients

1Cup  Peter Pan® Creamy Peanut Butter, divided 
1Pkg. (4 oz. each) mini graham cracker pie crusts (6 pie crusts per pkg.) 
2Cups  vanilla ice cream, or your favorite ice cream flavor, slightly softened 
Chocolate syrup, optional 
Reddi-wip® Chocolate Whipped Light Cream or Original  

Directions

Spread about 2 tablespoons peanut butter evenly over each pie crust with the back of spoon. 
Place 1 scoop (about 1/3 cup) ice cream over peanut butter in the middle of each crust. Place in freezer for 15 minutes, or until ice cream is firm. 
Heat the remaining 1/4 cup peanut butter in microwave-safe container on high 30 seconds or until melted. 
Drizzle peanut butter and chocolate syrup, if desired, over each pie. Top with Reddi-wip and serve immediately.
 

Nutrition Facts

Serving Size 1
Amount Per Serving
Calories 427 Fiber 3g
Calories From Fat Sugars 12g
Total Fat 31g Protein 11g
Saturated Fat 6g Carbohydrates
Cholesterol 18mg Potassium
Sodium 323mg Sodium Extra 29mg
Print   Full | 3x5 | 4x6
Serves:
Prep Time:
10 minutes
Cook Time:
Print Recipe
Full | 3x5 | 4x6
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Recipe Provided By
Reddiwhip  

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