| 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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