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Peanut Butter Mini Mud Pies

By Sandra Lee, author of Semi-Homemade Desserts

Makes 6
Prep time: 10 minutes
Freezing time: 1 hour

6 tablespoons creamy peanut butter, Jif®
6 mini graham cracker crusts, Keebler Ready Crust®
3 1/2 cups (from 1 quart) coffee ice cream, Häagen-Dazs®
1 bottle (7-ounce) milk chocolate shell topping, Hershey's®
1 tablespoon graham cracker crumbs, Nabisco Honey Maid®

Spread 1 tablespoon of peanut butter into bottom of each crust.
Using 1/2-cup or 4-ounce ice cream scoop, place ball of ice cream into each crust.
Freeze for at least 1 hour, or until ice cream and crusts are frozen solid.
Remove pies from foil pie tins; place pies on plates.
Drizzle milk chocolate shell topping over ice cream in crusts.
Immediately sprinkle 11/2 teaspoon of crumbs over each pie and serve.

Variation: To make mini chocolate pie crusts (as shown in the photo), scrape the filling from cookies, then finely grind the cookies in a food processor. Mix the crumbs with just enough melted butter to moisten lightly. Press the crumb mixture over the sides and bottom of mini pie pans.


 Author Sandra Lee is an internationally acclaimed author and lifestyle expert with a devoted following in the United States, United Kingdom, Germany, Australia, Asia, and South Africa. Her signature Semi-Homemade approach to cooking, home decorating, gardening, entertaining, beauty, food, and fashion offers savvy shortcuts and down-to-earth secrets for creating a beautiful, affordable lifestyle. Her first book Semi-Homemade Cooking was a New York Times national best-seller. Sandra has shared her time-saving tips, tricks, and recipes on NBC's Today, Entertainment Tonight, CNN, ABC's The View, and on local news programs around the country. A regular lifestyle contributor to Parade, Sandra has also been featured in such publications as W Magazine, Newsweek, Woman's Day, Redbook, and Readers Digest. She is currently in development for a Semi-Homemade television series. She lives in Los Angeles.


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