I followed the advice of several commenters and used twice the amount of peanut butter and cream cheese. I only had one graham cracker pie crust so I cut the whole recipe in half. I didn't have any whipped cream so I used 1.5 c heavy whipping cream & 3 tbsp white sugar and beat it on high for several minutes until it became whipped cream. I mixed some of the whipped cream in with the pie mix and put the rest on top. Also, I am a chocolate lover so I put a layer of sundae fudge on the bottom, before I poured in the pie filling. On top of the pie, I drizzled sundae fudge and melted peanut butter. I was heavy handed on that part and I'm glad because it added a lot to the pie. I did freeze it for two hours and then ate a piece. It was the perfect consistency, but the next time I ate a piece it had been in the freezer almost 24 hours and was hard as a rock so I moved it to the refrigerator. It did not get runny at all- it was the perfect consistency. I will definitely make this again!!!!
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I followed the advice of several commenters and used twice the amount of peanut butter and...