krispy-cream-pie

Krispy Cream Pie

6 Reviews Add a Pic
Glenda
Recipe by  Glenda

“Great on those hot summer days. Note: When working with crust, dampen hands to prevent sticking. Drizzle with chocolate syrup before serving.”

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Ingredients

Adjust Servings

Original recipe yields 2 - 9 inch pies

Directions

  1. Mix together 1/3 cup peanut butter, corn syrup, and rice cereal. Pat into the bottom of 2 - 9 inch pie plates.
  2. Mix softened ice cream with 1/4 cup peanut butter. Spread into the crusts. Freeze.

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Reviews (6)

Rate This Recipe
Navy_Mommy
12

Navy_Mommy

The flavor on this pie was not that impressive. However, if you are looking for a great recipe young chefs can make this is a great one as it requires no heat. We covered ours with chocolate syrup when served.

BIGBLUES4U
8

BIGBLUES4U

Great, fast and easy. I substituted regular peanut butter for that new "skippy chocolate and peanut butter mix" Makes it even better! Also try spreading the crust with a small spatula coated with Pam..no mess!!

mlwillems
7

mlwillems

When we make this recipe, we use cocoa krispies. We also drizzle it with hershey's chocolate syrup and add chopped spanish peanuts to the top.

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Nutrition

Amount Per Serving (16 total)

  • Calories
  • 224 cal
  • 11%
  • Fat
  • 12 g
  • 18%
  • Carbs
  • 26.9 g
  • 9%
  • Protein
  • 4.8 g
  • 10%
  • Cholesterol
  • 29 mg
  • 10%
  • Sodium
  • 102 mg
  • 4%

Based on a 2,000 calorie diet

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Peanut Butter Ice Cream Pie I

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