| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
Pies |
6 |
Servings |
INGREDIENTS
| 8 |
oz |
Cream cheese; softened |
| 3/4 |
c |
Confectioners' sugar |
| 1/2 |
c |
Creamy peanut butter |
| 6 |
tb |
Milk |
| 8 |
oz |
Frozen whipped topping; thawed |
| 1 |
|
Graham cracker crust; (9 inches) |
| 1/4 |
c |
Chopped peanuts |
INSTRUCTIONS
In a mixing bowl, beat cream cheese until fluffy. Add sugar and peanut
butter; mix well. Gradually add the milk. Fold in whipped topping; spoon
into the crust. Sprinkle with peanuts. Chill overnight. Yield: 6-8
servings. Formatted by Lynn Thomas dcqp82a@prodigy.com. Source: Taste of
Home Annual Recipes 1997. Lynn's notes: Made this 10-2-97; omitted the
chopped peanuts and used crunchy Jif peanut butter. It tasted like an ice
cream pie and took very little time to make. Great recipe!
Recipe by: Taste of Home
Posted to TNT - Prodigy's Recipe Exchange Newsletter by
WWGQ25C@prodigy.com (MRS LYNN P THOMAS) on Oct 17, 1997
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