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Peanut Butter Pie
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1 package (8 ounces) cream cheese, softened
2/3 cup peanut butter
1 tablespoon milk
2 cups confectioners' sugar
1 carton (12 ounces) frozen whipped topping, thawed
2 graham cracker crust (9 inches)
Dry roasted peanuts
In a large mixing bowl, beat the cream cheese, peanut butter and milk until
smooth. Gradually beat in confectioners' sugar. Fold in whipped topping. Spoon
into crusts. Cover and refrigerate for at least 4 hours before serving. Sprinkle
with peanuts.
Yield: 2 pies (6-8 servings each).
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Printed from tasteofhome.com Oct 11, 2008Copyright Reiman Media Group, Inc © 2008 |