| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy, Eggs | 1 | Servings | ||
INGREDIENTS
| 1 1/4 | c | Graham cracker crumbs |
| 1/4 | c | Sugar |
| 1/2 | Stick butter | |
| 1/2 | c | Peanut butter |
| 2/3 | c | Powdered sugar |
| 1/4 | c | Brown sugar |
| 2 | pk | (8-oz) of cream cheese |
| 1 | c | Sugar |
| 2 | tb | Lemon juice |
| 2 | ts | Vanilla |
| 2 | lg | Eggs |
INSTRUCTIONS
CRUST PEANUT BUTTER MIXTURE CHEESE FILLING ~Madeline Escolas in Columbus, Ohio (1st Prize, National Peanut Butter Festival Recipe Contest) Crust: mix graham cracker crumbs with sugar, add melted butter and press into 9-inch glass pie pan. Bake at 325° for 8 minutes. Peanut butter mixture: using a fork, cut in powdered sugar with peanut butter until balls form. Cut in brown sugar. Pour over crust. Save 2 tablespoons for garnish. Cheese filling: mix softened cream cheese with sugar, lemon juice, vanilla and eggs. Beat 5 minutes. Pour over peanut butter mixture and garnish with remaining peanut butter mixture. Bake at 350° until done (approximately 35 minutes). Cool 3 hours. Posted to recipelu-digest Volume 01 Number 485 by Kara9718 <Kara9718@aol.com> on Jan 10, 1998
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