![]() Note: Feel free to use refrigerated pie crust dough to save time. Bake about 50 minutes or until the center just sets. Top with the remaining 1 cup Cornflakes, pressing down slightly. Fold in 2 cups Cornflakes and pour into the prepared crust. ![]() To the bowl add the sugar, eggs, flour, butter, vanilla, and salt and whisk until combined. Strain into a medium bowl discard the soggy flakes. Make the filling: Put the milk and 2 cups Cornflakes in a bowl and set aside at least 30 minutes or until the Cornflake-flavor infuses into the milk. Ease into a 9-inch pie plate trim the excess and fold the edges under (crimp as desired). Roll out the pie dough to 1/8-inch-thick on a lightly floured surface. Refrigerate at least 1 hour before using.Ģ. Turn the dough out onto a large piece of plastic wrap use the plastic wrap to help you press the dough into a flat disk. With the motor running, drizzle in 2 to 3 tablespoons ice water until the dough sticks together when gently pressed between your fingers. Add the butter and pulse until the butter is in pea-sized bits. Make the pie crust: Pulse the flour, sugar, and salt in a food processor, fitted with the blade attachment, until combined. 1 cup all-purpose flour, plus more for dustingġ.Add the cooked onions from meat Add the meat on top Add as much of the swiss cheese for that cheesey goodness as you want (other cheeses can be added) Add a layer of cabbage mix Top with root vegatables and more cheese and or pats of butter Add top pie. Arrange the Reese's Peanut Butter Puffs in rows around the cake, alternating colors, until completely covered. Roll out the dough and place in a large oven safe dish (covered cassaeol would work best) I used two pie plates, its a pie contest any way. Meanwhile, separate the Reese's Peanut Butter Puffs by color. Frost the top and sides of the cake with the remaining peanut butter frosting refrigerate uncovered at least 30 more minutes or until frosting begins to harden. Coat the whole cake with a thin layer of frosting using an offset spatula (this is called a crumb-coat) and refrigerate uncovered at least 2 hours or until hard.ģ. Place in the oven for 8 to 10 minutes or until the chocolate has melted and the Lucky Charms marshmallows are puffy. Top milk chocolate with Lucky Charms marshmallows. Repeat with another cake round and 3/4 cup frosting top with the last cake round flat-side up. Pour milk chocolate morsels into a round pie plate. Top with about 3/4 cup peanut butter frosting and smooth in an even layer, leaving about a 1/2 inch border. Assemble the cake: Put 1 cake round on a serving platter (lined with strips of parchment or wax paper for easy clean up, if desired). Alternate adding the confectioners' sugar and milk until you reach your desired sweetness and consistency.Ģ. Make the frosting: Beat the butter and peanut butter with an electric mixer until smooth. 6 cups Reese's Peanut Butter Puff cerealġ.3 (8- to 9-inch) round chocolate cakes, homemade or from a box mix, cooled and trimmed.4 sticks (1 pound) butter, at room temperature.
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