#2446 - Strawberry Peanut Butter Pie

(by Shirley McNevich)

1 1/2 cups salted pretzels (coarsely crushed)
1/4 cup white sugar
1/2 cup melted butter
1 cup Jif peanut butter
1 - 8oz. Philadelphia cream cheese (softened)
1/2 cup Domino's powdered sugar
1 1/2 cups thawed Cool Whip
1 - 21oz. can strawberry pie filling

In a bowl add crushed pretzels, white sugar and melted butter--stir. Press the mixture into the bottom and up the sides of a greased 10" pie plate. Cover it and chill the crust until cold. In a mixer add peanut butter, cream cheese and powdered sugar--beat. Remove bowl from mixer--add Cool Whip--stir with a spoon. Spread 1/2 cup of the strawberry pie filling over the bottom of the cold crust. Spread the cream cheese mixture into the crust. Spread the rest of the strawberry pie filling over the top. Refrigerate until cold.

#686 - No-Bake Mini Cheesecakes

(by Shirley McNevich)

1 box Jell-O no bake cheesecake mix
2 TBSP white sugar
1/3 cup melted Parkay margarine
1 1/2 cups cold milk
1 can strawberry pie filling

Use a muffin tin and 12 paper cupcake liners to line each hole. In a bowl add the graham cracker crumbs from the box, white sugar and melted Parkay--mix well. Press this mixture on to the bottom of each cupcake liner. Use a spoon to press the graham mixture firmly to the bottom of each cupcake liner. In a mixer add the milk and the cheesecake filling mix from the box--beat on low until blended, then beat on medium for 3 minutes. Spoon filling mixture on top of the graham mixture in each cupcake liner. Spoon strawberry pie filling on the top of each cheesecake. Refrigerate overnight.