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To prevent burning saucepan when boiling milk, sprinkle bottom of the pan with granulated sugar. Let it get hot, then pour in the milk. It also keeps milk from boiling over More Tips


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Peanut Butter Cream Cheese Pies



2 Graham cracker crust pie
-shells
(9-inch)/baked)
1 c Chunk-style peanut butter
8 oz Cream cheese; softened
1/4 c Margarine; softened
1/2 c Plus 1 tb sugar, divided use
1 ts Vanilla
1 c Whipping cream
1 pk Instant chocolate pudding
(prepared as directed on
-box)
2 tb Chopped peanuts
1 Spray can whipped cream


In large bowl beat peanut butter, cream cheese and margarine with electric mixer until blended. Gradually add 1/2 cup sugar. Beat about 1 minute, until soft and fluffy. Beat in vanilla. In another bowl, whip cream with 1 tablespoon sugar until soft peaks form when beaters lifted. Fold into peanut butter mixture until thoroughly blended. Pour into pie shells. Frost pies with a half-inch of chocolate pudding. Sprinkle chopped peanuts on top. Cover with plastic wrap or with inverted pie crust covers. Chill at least two hours.













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