Friday, June 29, 2012

A Summery Dessert for the 4th

Because this year's July 4th Holiday occurs in the middle of the week many family celebrations will need adjustments. My daughter and son-in-law are coming from Chicago for the "4th" so we had to decide if they were coming the biginning of the week or the end. We decided on the beginning of the week so they'll be leaving on the holiday but visiting for 5 days.

If you normally celebrate all day long with family and local friends on the 4th concluding the day with the fireworks, nothing needs to change but for house guests you need to plan some meals ahead. I'm a big fan of salads such as tabouli or Southwestern Black Bean and Corn Salad because they are made ahead and chilled so they can be served anytime. For dinner, just place meat or seafood on the grill and add some cold salads.

Frozen Peanut Butter Pie is a family favorite. The combination of peanut butter and chocolate resonates with both kids and adults and what's better than an Oreo crust. Because the pie is frozen it's ready anytime, even for a mid night snack!

Peanut Butter Icebox Pie

Makes 8 servings

1 (6 ounces) chocolate cookie crumb crust    

 1 cup confectioners’ sugar

4 ounces cream cheese, softened

1/2 cup creamy or chunky peanut butter

1/4 cup milk

1 (9 ounces) container frozen whipped topping, thawed

1/2 cup chocolate ice cream sauce

1/4 cup chopped peanut, if desired

Place cream cheese in a large mixer bowl and beat until creamy. Add confectioners’ sugar and continue beating until smooth. Beat in peanut butter until thoroughly mixed. Reduce mixer speed to low and slowly beat in milk. Fold in the whipped topping using a rubber spatula.

 Spoon about half of the filling into the crust. Drizzle with the ice cream sauce. Thin sauce with milk or cream if necessary. Cover with the remaining filling. Sprinkle with peanuts and drizzle with chocolate. Cover and freeze at least 4 hours or overnight.