PEANUT BUTTER CREAM CHEESE PIE
2 (3 oz.) pkgs. cream cheese, softened
3/4 c. powdered sugar, sifted
1/2 c. peanut butter
2 tbsp. milk
8 or 9 oz. carton Cool Whip
1 (8 inch) graham cracker pie crust
Coarsely chopped peanuts
In small mixing bowl beat together cream cheese and sugar until light and
fluffy. Add peanut butter and milk, beating until smooth and creamy. Fold Cool
Whip into peanut butter mixture. Pour into pie shell. Chill at least 5 hours or
overnight. Garnish with peanuts.
email this recipe to:
marilyn
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