Super peanut butter pie

Yield: 1 Servings

Measure Ingredient
4 ounces Cream cheese; room temperature
1 cup Sugar
1 cup Peanut butter
½ cup Milk
1 \N Container (8oz) frozen whipped topping, thawed
10 ounces Graham cracker crust
\N \N Chopped nuts
\N \N Chocolate syrup

TNT Honored Author Arlene Luskin <arlene@...> LALA JOHNSON

Whip cream cheese. Beat in sugar, then peanut butter. Slowly blend in milk.

Fold in whipped topping. Pour into crust. Freeze 2 hours or more. Pie may be eaten when frozen or when cream and cold, but will be too stiff if served at room temperature. Just before serving drizzle chocolate syrup over top of pie in a decorative design and sprinkle with nuts. Makes 10 servings. This is good!

Posted to TNT - Prodigy's Recipe Exchange Newsletter by MarySpero@... (MS MARY E SPERO) on Sep 12, 1997

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