Esther's peanut butter pie

Yield: 1 Servings

Measure Ingredient
\N \N Graham cracker pie crust; 9 inch
½ cup Milk
½ pounds Confectioner's sugar
8 ounces Cream cheese
1 cup Crunchy peanut butter
4 ounces Whipped cream or whipped topping
¼ cup Peanuts (Optional); chopped

Mix milk, sugar, cream cheese and peanuts butter thoroughly. Pour into crust. Put whipped topping on and sprinkle with chopped peanuts, if desired. Put in freezer until set.

Recipe by: Esther Guyer

Posted to KitMailbox Digest by "Art Guyer" <ThePoint@...> on Apr 25, 1998

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