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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
181⁄4-ounce (517-g) box yellow
cake mix
4 eggs
11- ounce (312-g) can mandarin
oranges, undrained
1⁄2 cup (118 ml) vegetable oil
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
151⁄4- ounce (432-g) can crushed
pineapple, undrained
1- ounce (28-g) box vanilla sugar-
free instant pudding
12- ounce (340-g) container frozen
light whipped topping, thawed
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