I'm preparing a marinated green bean and potato salad to go with the ribs. It's something that can be done ahead making the day easier. It's also a great picnic salad because there's no mayonnaise.
What's left? Dessert! Here's a recipe for a peanut butter pie. It a favorite of all generations in our family. Because it needs to be frozen there's no last minute prep needed.
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 peanuts, 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.