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Creamy Peanut Butter Pie
1 cup (237 ml) butter
1 cup (237 ml) packed brown
sugar
1 cup (237 ml) peanut butter
In a medium saucepan, combine butter and brown sugar. Cook
over medium heat until butter is melted and mixture is smooth; stir
frequently. Refrigerate 10 minutes. In large bowl, beat peanut butter
and brown sugar mixture at LOW speed until blended. Increase speed
and beat 1 minute at HIGH speed. Reduce speed to LOW and add
whipped topping; beat one additional minute. Pour into graham crust
and refrigerate for several hours before serving. Makes 8 servings.
Orange Pineapple Cake
18
1
⁄
-ounce (517-g) box yellow
4
cake mix
4 eggs
11- ounce (312-g) can mandarin
oranges, undrained
1
⁄
cup (118 ml) vegetable oil
2
In a large bowl, combine cake mix, eggs, oranges and oil at LOW speed
until blended, then at MEDIUM speed for 3 minutes. Divide batter
into two greased and floured 9-inch (23 cm) round cake pans. Bake
45 minutes at 325ºF (163ºC). Let cake cool on wire racks. To make
icing, in a medium bowl, beat pineapple, pudding and whipped topping
mix at LOW speed for 3 minutes. Ice cooled cake. Store cake in the
refrigerator. Makes 12 servings.
(Tip: Cake flavor is enhanced if left overnight in refrigerator.
12- ounce (340 g) container frozen
whipped topping, thawed
9-inch (23-cm) graham cracker
crust
15
1
⁄
- ounce (432-g) can crushed
4
pineapple, undrained
1- ounce (28-g) box vanilla sugar-
free instant pudding
12- ounce (340-g) container frozen
light whipped topping, thawed
)
8
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