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RECIPES
(cont.)
Creamy Peanut Butter Pie
1 cup (250 ml) butter
1 cup (250 ml) packed brown sugar
1 cup (250 ml) peanut butter
12-ounce (350-g) container frozen whipped topping, thawed
9-inch (23-cm) graham crust
2 ounces (57 g) semisweet baking chocolate
2 tablespoons (30 ml) butter
1 tablespoon (15 ml) milk
In a medium saucepan, combine 1 cup (250 ml) butter and brown sugar. Cook over medium
heat until butter is melted and mixture is smooth, stirring frequently. Refrigerate 10 minutes.
In large bowl, beat peanut butter and brown sugar mixture at LOW speed until blended.
Increase speed and beat one minute at HIGH speed. Reduce speed to LOW and add whipped
topping; beat one additional minute. Pour into graham crust and refrigerate. In a small
saucepan over low heat, melt chocolate, 2 tablespoons (30 ml) butter, and milk. Stir
constantly until smooth. Cool slightly; then spread over top of pie. Refrigerate for several
hours or overnight before serving.
Makes one 9-inch (23-cm) pie, cut into 8 servings.
Orange Pineapple Cake
18¼-ounce (517-g) box yellow cake mix
4 eggs
11-ounce (312-g) can mandarin oranges, undrained
½ cup (125 ml) vegetable oil
15¼-ounce (432-g) can crushed pineapple, undrained
1-ounce (28-g) box vanilla sugar-free instant pudding
12-ounce (350-g) container frozen light whipped topping, thawed
In a large bowl, blend cake mix, eggs, oranges, and oil at MEDIUM speed for 3 to 5 minutes.
Divide batter into two greased and floured 9-inch (23-cm) round cake pans. Bake approxi-
mately 45 minutes at 325°F (163°C). Let cake cool on wire racks. To make icing, in a medium
bowl, beat pineapple, pudding, and whipped topping mix at LOW speed for 3 minutes. Ice the
cooled cake and store in the refrigerator.
Makes 8–12 servings.
TIP: Cake flavor is enhanced if left overnight in refrigerator.
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