Calling an ex-pat US Mumsnetter to translate!

[LinaLamont]

Hello. I've got two American cook books which mention several ingredients I have no idea what they are...Do we have Taffy or Cool Whip in this country and what is chocolate bark? Heeeeeeelp.

Thanks, Butterfly. The cool-whip is for a peanut butter chilled pie thing and the recipe says it's crucual and isn't the same with proper cream. I've never tried dream topping but considering it for the pie! In the picture, Taffy looked a but like a Starburst/Chewit.

There used to be a US style eatery in Glasgow that sold the most delicious banana cream pie but it closed down. My waistline was glad but I wasn't.

Lina, the cool whip is fairly crucial if it's the same peanut butter chilled pie thing that I make. You will find the cool whip is a little "lighter" than the creme patissiere, but would probably taste v. similar.

Chewits are like broken up pieces of taffy, I'm sure you could use them with success.

Sounds tasty btw...

I don't know actually, was passed on to me from a friend in an email chain, but when I noticed the Cool Whip it stuck out to me as there was actually a note at the bottom of the mail saying to make sure I got actual Cool Whip! It is a very light pie that you could easily eat a LOT of, I'm certain that's the Cool Whip.

Cool Whip always strikes me as odd for some reason as it is as light as air...?

No, Butterfly, but I can't remember what it was called. It was on Byres Road and made subs before there were many Subway branches in Glasgow....But now you mention it....Lina, you could try Lupe Pintos or an online US food store for actual Cool Whip.

Ingredients
FOR CRUST
25 whole Oreos
4 Tablespoons Butter, Melted
___
PEANUT BUTTER FILLING:
1 cup Creamy Peanut Butter
1 package (8 Ounce) Softened Cream Cheese
1-¼ cup Powdered Sugar
1 package (8 Ounce) Cool Whip, Thawed

Preparation Instructions
Crust:
Crush the Oreos until they?re fine crumbs. Pour melted butter over the top and stir with a fork to combine. Press into pie pan and bake at 350 degrees for 5 to 7 minutes, or until set.
Remove from oven and allow to cool completely.
Filling:
Beat the peanut butter with the cream cheese until smooth. Add powdered sugar and beat until smooth. Add in the thawed Cool Whip and beat mixture until smooth, scraping the sides as needed.
Pour filling into crust, evening out the top with a knife or spatula. Chill for at least an hour before serving.