Peanut Butter Hot Fudge Sundae Pie

Kudos to Kelley Pawloski for sharing this one! Warning....it is rich!

Peanut Butter Crust:

• 1/2 cup creamy peanut butter
• 1/2 cup light corn syrup
• 2 cups Rice Krispies
• 1/2 cup Smuckers Chocolate Fudge Topping 

Peanut Butter Filling:

• 1 - 8oz. cream cheese, softened
• 1 - 14oz. Eagle Sweetened Condensed Milk
• 3/4 cup creamy peanut butter
• 1 tsp. vanilla
• 1 1/2 cups whipped topping

Preparation:

• Coat 9" pie plate with Pam
• Stir together
• 1/2 cup peanut butter
• 1/2 cup light corn syrup

•  Add cereal
• Mix until evenly coated
• Press into bottom and up sides of pie plate
• Spread with 1/2 cup chocolate fudge topping

• Beat cream cheese in large bowl until fluffy
• Gradually beat in milk and 3/4 cup peanut butter until smooth
• Stir in vanilla
• Fold in whipped topping
• Pour into crust
• Freeze for 4 hours
• Drizzle with hot fudge

Cut and enjoy!

Apple Dumplings

Ingredients for pastry:

• 2 cups Crisco
• 4 cups flour
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 egg, beaten
• 1/2 cup water
• 3 tablespoons lemon juice

Ingredients for filling:

• 1 tablespoon brown sugar PER APPLE
• 1 pinch of cinnamon PER APPLE
• 1/4 tablespoon butter PER APPLE

Ingredients for sauce:

• 2 cups water
• 1 cup sugar
• 2 tablespoons butter
• 1 tablespoon cinnamon

Preparation:

• Mix pastry ingredients
• Cut with fork until no longer sticky
• Divide dough into 10 balls
• Roll each ball into a crust large enough to completely cover each apple (6-8")
• Peel and core apples
• Place an apple in the center of each pastry
• In the center of each apple, put brown sugar, cinnamon, and butter
• Wrap pastry around apple and press closed at the top
• Place in shallow baking dish
• Combine sauce ingredients
• Cook gently for 3 minutes over medium heat
• Pour over dumplings

Baking:

• Bake at 475 for 5-7 minutes
• Reduce heat to 350 and bake 25-35 longer
• Serve warm with ice cream

Yield: 10 dumplings