Oh, My! Frozen Chocolate Peanut Butter Pie

INGREDIENTS:

1 package (8 oz.) cream cheese, softened

1 ¼ cups heavy whipping cream

1 jar (13 oz.) Peanut Butter and Chocolate Spread (I used Reese’s)

3 Tablespoons PB2 (Chocolate Peanut Butter Powder), optional

1 Chocolate graham cracker crust or shortbread crust (9 inches)

A small handful unsalted peanuts

A small handful Reese’s Pieces

A small handful peanut butter chips

2 crushed small Nutter Butter Cookies

1 cup milk chocolate chips

¼ cup heavy whipping cream

DIRECTIONS:

In large bowl, beat cream cheese & whipping cream until thickened.  Add Peanut Butter and Chocolate Spread and peanut butter powder (optional); beat just until completely combined.  Spoon into crust.  Sprinkle peanuts, Reese’s Pieces, peanut butter chips, and crushed Nutter Butter Pieces over the filling, covering it with the toppings.    Place 1 cup chocolate chips in a heat safe bowl.  In a small saucepan, cook ¼ cup heavy whipping cream, stirring constantly, until it comes to a rapid boil.  Remove from heat and immediately pour over the chocolate chips.  Let sit for 3 minutes, then stir until smooth.  Spoon chocolate ganache into a ziplock bag, cut a small slit in a corner of the bag and pipe over the toppings in the design of your choice.  Cover and Freeze  overnight.

CREAMY CHOCOLATE SPREAD FROSTY S’MORE PIE

INGREDIENTS:

1 package (8 oz.) cream cheese, softened

1 ¼ cups heavy whipping cream

1 jar (13 oz.) chocolate spread (Hershey’s has a chocolate spread)

1 graham cracker crust or shortbread crust (9 inches)

2 ½  cups miniature marshmallows

½ cup chocolate marshmallows, cut into miniature pieces (optional)

¼ cup chocolate chunks, (optional)

DIRECTIONS:

In large bowl, beat cream cheese & cream until thickened.  Add Chocolate Spread; beat just until completely combined.  Spoon into crust.  Cover and refrigerate for at least 3 hours.

After it sets, top pie with the marshmallows and chocolate chunks (optional); press  gently into the filling.  Broil 6 in. from heat for 1-2 min. or until marshmallows are golden brown.   Place in the freezer overnight.

Remove from Freezer, let sit about 5 to 10 minutes, then serve.

For a Chocolate-Almond Variation go to:Recipe for Chocolate-Almond Frosty S'MORE Pie

Ingredients

Whip and Cheese

Spread added

Ready to Set

Optional Toppimg

Ready to Toast

Toasted

Frozen

CREAMY CHOCOLATE-ALMOND SPREAD FROSTY S'MORE PIE

INGREDIENTS:

1 package (8 oz.) cream cheese, softened

1 ¼ cups heavy whipping cream

1 jar (13 oz.) chocolate- almond spread (Hershey’s has a chocolate almond spread)

1 graham cracker crust or shortbread crust (9 inches)

2 ½ cups miniature marshmallows

½ cup chocolate marshmallows,  cut into miniature pieces(optional)

¼ cup chocolate chunks, (optional)

¼ cup sliced almonds, toasted* (optional)

DIRECTIONS:

In large bowl, beat cream cheese & cream until thickened.  Add Chocolate Spead; beat just until completely combined.  Spoon into crust.  Cover and refrigerate for at least 3 hours.

After it sets, top pie with the marshmallows, sliced almonds (optional) and chocolate chunks (optional); press  gently into the filling.  Broil 6 in. from heat for 1-2 min. or until marshmallows are golden brown.   Place in the freezer overnight.

Remove from Freezer, let sit about 5 to 10 minutes, then serve.

*to toast almonds, place in a single layer on a baking pan.  Bake in a preheated 375 degree F oven for 3 minutes.  Stir, then bake 1 more minute.  Remove from oven and let cool.

Ingredients

Whip and Cream

Spread added

Ready to Set

Optional Toppings

Toppings

Ready to Toast

Toasted

Frozen

FROSTY WATERMELON PIE

INGREDIENTS:

1 can (14 ounces) sweetened condensed milk

6 Tablespoons Watermelon Juice

6 teaspoons Watermelon Torani Syrup

A couple drops red or pink food coloring (optional)

1 ¾ cups heavy whipping cream, whipped

1 cup whipping cream, whipped (for garnish)

1 drop green food coloring (for whipping cream to look like watermelon rind) (optional)

Licorice nibs (cut into slices to look like watermelon seeds)

1 shortbread crust (9 inches)

DIRECTIONS:

In a large bowl, combine the sweetened condensed milk, watermelon juice and watermelon syrup.  Mix well.  Add a couple red or pink food coloring and mix in.  (food coloring is always optional anyway)   

Whip 1 ¾ cup whipping cream. Fold a fourth of the whipped cream into watermelon mixture; fold in remaining whipped cream.  Spoon into crust.    Scatter the cut licorice on top of pie. Cover and Freeze over night.

Whip 1 cup of whipping cream and whip in the green food coloring.  Refrigerate and reserve for garnish.

Remove from freezer 10-15 minutes before serving.  Garnish with the reserved whipped cream.

Ingredients

Cutting Licorice

Sweetened Condensed Milk, Watermelon Juice and Watermelon Torani

With Neon Pink Food Coloring

Whipping Cream

MIxture

Ready to garnish

Ready to Freeze

STRAWBERRY & CHOCOLATE NACHOS

Ingredients: (all ingredients are approximate)

3 Tortillas (I use the ones that are refrigerated and that I fry up myself)

1 cup granulated sugar

1 tablespoon cinnamon

¼ cup butter, melted

1 cup strawberries, diced*

¼ cup granulated sugar, optional

½ cup milk chocolate chips

3 tablespoons heavy whipping cream

1 cup whipping cream, whipped (for garnish)

Directions:

Mix the cinnamon and sugar together. Set mixture aside. Dice the strawberries and let them sit (macerate) in ¼ cup sugar.  Set strawberries aside. If you are using the homemade tortillas or the ones you fry yourself, fry your tortillas.  Place tortillas on a baking sheet and brush them with the melted butter. Sprinkle with the cinnamon and sugar mixture. Using a Fork, puncture the tortillas to keep them from bubbling during baking. Bake in a 400 degree Fahrenheit oven for 8 – 10 minutes  or until the edges begin to turn up.  Whip the Whipping Cream. Melt the chocolate and 3 tablespoons whipping cream in a heavy saucepan or double boiler on low heat, stirring constantly.  When the chocolate is nearly melted, remove from heat and continue stirring (it will finish melting on its own).  Set chocolate aside. When the tortillas are baked, remove from the oven and carefully cut into wedges.  Put the strawberries on the chips, drizzle with chocolate and garnish with whipping cream.  Enjoy!

*Raspberries could be substituted for the strawberries

Adapted From http://www.ourbestbites.com/2011/06/strawberry-chocolate-nachos/

LEMON CHIFFON YO-CREAM (Greek yogurt meets heavy cream, then gets churned and frozen)

Ingredients:

2 cups plain non fat Greek yogurt (or half plain and half vanilla)

¼ plus 1/8 teaspoon pure lemon extract
¾ cup  milk or almond milk
¾ - 1 cup sugar (I used extra fine baker’s sugar)
¾ cup heavy whipping cream

6 drops yellow food coloring, optional

zest of 1 medium lemon

Directions:

In a blender, blend all of the ingredients just for about 30 seconds. Chill the blender mixture in the fridge for about an hour or so. Then churn according to your ice cream maker’s manufacturer’s instructions. Freeze for 2 -3 hours before serving.  Top with your favorite topping.

Ingredients

Blended

With Yellow

Churning

Yum