| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
|
1 |
Servings |
INGREDIENTS
| 4 |
oz |
Cream cheese; room temperature |
| 1 |
c |
Sugar |
| 1 |
c |
Peanut butter |
| 1/2 |
c |
Milk |
| 1 |
|
Container (8oz) frozen whipped topping, thawed |
| 10 |
oz |
Graham cracker crust |
|
|
Chopped nuts |
|
|
Chocolate syrup |
INSTRUCTIONS
TNT Honored Author Arlene Luskin <arlene@tidalwave.net>
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@prodigy.com (MS MARY E SPERO) on Sep 12, 1997
A Message from our Provider:
“You can fool yourself. You can never fool God”