Peanut butter cup pie

From Kraft recipes
Sure to be one of Sam's favorites. Serves 10.

1 pkg (8 oz) cream cheese, softened
1/2 c plus 1 T creamy peanut butter, divided
1 c cold milk
1 (3.4 oz) vanilla instant pudding
2 1/2 c thawed cool whip, divided
1 oreo pie crust
3 squares Baker's chocolate

1. Beat cream cheese and 1/2 c peanut butter well until blended. Add milk and dry pudding mix; beat 2 minutes. Whisk in 1 cup cool whip; soon into crust. Refrigerate until ready to use.

2. Meanwhile, microwave remaining cool whip and chocolate on high 1 1/2 to 2 mins til chocolate is completely melted, stirring after each minute. Cool completely.

3. Spread chocolate mixture over pudding layer in crust. Microwave remaining peanut butter 30 seconds; stir. Drizzle over pie. Refrigerate 4 hours or until firm.

Peanut butter & fudge swirl pie

(recipe from Kraft)

1 pkg (8 0z) cream cheese, softened
1/2 c sugar
1/4 c creamy peanut butter
2 c cool whip
1 oreo pie crust
1/4 c hot fudge ice cream topping

Beat cream cheese, sugar, and peanut butter in large bowl with mixer until blended. Gently stir in cool whip until blended

Spoon into crust; drizzle with fudge topping. Swirl gently with a knife.

Refridgerate 4 hrs or until firm, refrigerate leftovers.

Triple Layer Mud Pie

This is my most popular pie request by far. Everyone who has tried it has loved it.
serves 10

3 squares (Baker's) chocolate, melted
1/2 c sweetened condensed milk
1 oreo pie crust
1/2 c chopped pecans (optional)
2 c milk
2 (4 oz) chocolate instant pudding and pie filling
1 tub (8 oz) cool whip

Mix chocolate and condensed milk until well blended. Pour into crust. Sprinkle with pecans.

Pour milk into large mixing bowl. Add dry pudding mixes. Beat with whisk 2 mins (It will be thick). Spoon 1 1/2 c of pudding over pecans in crust. Add 1/2 of whipping cream with remaining pudding. Stir with whisk until blended. Spread over pudding layer in the crust. Top with remaining whipped cream. Refrigerate 3 hours and enjoy!

Chocolate Satin Pie

Very rich chocolate pie. Sam loves it.

1 prepared 8 inch graham cracker crust
1 can (12 oz) evaporated milk
2 egg yolks
2 c (12 oz) chocolate chips
whipped cream
chopped nuts (optional)

Whisk together milk and egg yolk in medium pan. Heat over medium- low heat, stirring constantly until mixture is very hot and thickens slightly. Don't boil. Remove from heat; stir in morsels until completely melted and mixture is smooth.

Pour into crust; refrigerate 3 hours or until firm. Top with whipped cream before serving. Sprinkle with nuts.