PEANUT BUTTERSCOTCH KRISPY TREAT PIE
2 Tbsp. creamy peanut butter
¼ c. light corn syrup
1 cup semisweet chocolate chips
2 cups crispy rice cereal
2 Tbsp. chopped peanuts
In a medium saucepan, combine the peanut butter, corn syrup and chocolate chips until melted. Stir in rice cereal. Spray a 9-inch pie dish with nonstick spray. Press over bottom and up sides, pressing with the back of a spoon. Sprinkle chopped peanuts over bottom of crust.
Melt the chocolate chips and butterscotch chips together. Stir to combine.
2 8-oz. pkgs. cream cheese, softened
1 1/3 cups powdered sugar
3/4 cup creamy peanut butter
1 tsp. vanilla
2½ cups heavy cream, whipped
In a large mixing bowl, beat the cream cheese, powdered sugar, and vanilla together until well blended. Divide in half. To one half, beat in melted chocolate/butterscotch mixture. Fold in ½ of the whipped cream. To the other half beat in the peanut butter until combined and then fold in remaining whipped cream. Alternately drop spoonfuls of each filling into the prepared crust covering bottom of pie; run a knife through to marble. Repeat until all the filling is used.
1 cup heavy whipping cream
2 Tbsp. powdered sugar
1 Tbsp. chopped peanuts
Beat the whipping cream and powdered sugar until stiff. Decoratively pipe whipped cream around edge of pie and sprinkle with chopped peanuts.