Silky Peanut Butter Pie
- 1 env. KNOX Unflavored Gelatine
- 1 cup milk, divided
- 3/4 cup creamy peanut butter
- 1/2 cup sugar
- 2 cups POLLY-O Natural Part Skim Ricotta Cheese
- 1 ready-to-use vanilla wafer crumb crust (6 oz.)
- 1/2 cup thawed COOL WHIP Whipped Topping
- 3 Tbsp. PLANTERS COCKTAIL Peanuts
- Sprinkle gelatin over 1/4 cup of the milk in blender container; let stand 2 min.
- or until gelatin is softened.
- Meanwhile, heat remaining 3/4 cup milk in saucepan or microwave.
- Add to gelatin mixture; cover.
- Blend on low speed until gelatin is completely dissolved.
- Add peanut butter, sugar and ricotta cheese; cover.
- Blend on high speed until smooth.
- Refrigerate until mixture mounds slightly when dropped from a spoon.
- Spoon into pie crust.
- Refrigerate 3 hours or until set.
- Cut into 10 slices to serve.
- Top each serving with about 1 Tbsp.
- of the whipped topping and a sprinkling of peanuts.
- Store leftover pie in refrigerator.
unflavored gelatine, milk, peanut butter, sugar, pollyo natural, ready, thawed cool, peanuts
Taken from www.kraftrecipes.com/recipes/silky-peanut-butter-pie-54987.aspx (may not work)