Ingredientsservings 534 cals
- In a large mixing bowl, combine condensed milk, lemon juice, peanut butter, and marshmallow creme. Beat until smooth. Fold in whipped topping.
- Spoon 1/4 of peanut butter mixture into each graham cracker crust. Spread half of fudge topping over each peanut butter layer. Spoon half of remaining peanut butter mixture over each fudge layer.
- Garnish with chopped nuts. Freeze until firm, then serve.
Per Serving: 534 calories; 28.2 g fat; 65.3 g carbohydrates; 8.3 g protein; 8 mg cholesterol; 348 mg sodium. Full nutrition
ReviewsRead all reviews 8
This is great! I made a graham cracker crust, and even though it was hard to spread the mixture in it, it still came out great after being frozen. I didn't add in the lemon juice, because after ...
Super easy to make, and fun to play with. I did not follow the recipie exactly because I was going for a dense, very peanut buttery creation. I skipped the lemon juice entirely and used only a...
This pie is very light, fluffy, and creamy. Though I do suggest using creamy Peanut Butter. This Pie is the perfect sweetness and oh soooo good! Everyone who tasted it loved it. This is a rea...
This was pretty tasty, but really rich and sweet to where you could only eat a tiny sliver. I would make this again if I had the ingredients on hand, but I wouldn't go out of my way to get the ...
This pie is wonderful, I'm not crazy about crunchy peanut butter so I use creamy. I don't add nuts or fudge because my hubby just loves the peanut butter. I love it most because it's so easy t...
Such an easy pie to make and so tasty! I used creamy peanut butter instead of chunky and I completely omitted the hot fudge as I don't care for it. I will definitely make this one again.