Silky is one way to describe this peanut butter pie. It's also creamy, sweet-ricotta cheesy, a bit nutty and very easy!
What You Need
1 env. KNOX Unflavored Gelatine
1 cup milk, divided
3/4 cup creamy peanut butter
1/2 cup sugar
2 cups POLLY-O Natural Part Skim Ricotta Cheese
1 ready-to-use vanilla wafer crumb crust (6 oz.)
1/2 cup thawed COOL WHIP Whipped Topping
3 Tbsp. PLANTERS COCKTAIL Peanuts
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Let's Make It
Sprinkle gelatin over 1/4 cup of the milk in blender container; let stand 2 min. or until gelatin is softened. Meanwhile, heat remaining 3/4 cup milk in saucepan or microwave. Add to gelatin mixture; cover. Blend on low speed until gelatin is completely dissolved. Add peanut butter, sugar and ricotta cheese; cover. Blend on high speed until smooth. Refrigerate until mixture mounds slightly when dropped from a spoon.
Spoon into pie crust.
Refrigerate 3 hours or until set. Cut into 10 slices to serve. Top each serving with about 1 Tbsp. of the whipped topping and a sprinkling of peanuts. Store leftover pie in refrigerator.
Enjoy a serving of this rich-and-indulgent treat on special occasions.
How to Thaw COOL WHIP Whipped Topping
The best way to thaw frozen COOL WHIP Whipped Topping is in its container in the refrigerator. Depending on the size tub you have, the thawing time varies. Recommended thawing times are: 8-oz. tub - 4 hours; 12-oz. tub - 5 hours; 16-oz. tub - 6 hours. We DO NOT recommend thawing COOL WHIP Whipped Topping in the microwave.