Cream Cheese-Peanut Butter Pie
Ingredients:
- 1/2 cup creamy peanut butter
- 1 cup powdered sugar
- 1 8 oz cream cheese, softened
- 1 16 oz carton frozen Cool Whip, thawed
- 1-9 inch graham cracker pie crust
In large mixing bowl beat cream cheese and peanut butter until smooth. Add powdered sugar and beat till smooth, then gently fold in the Cool
Whip. Spoon into pie crust. Refrigerate (or freeze) at least a day before using.
Notes: Refrigerate any uneaten portion of pie between meals. It will keep nicely for 2 to 3 days. It is also very good as a frozen pie.
