Wednesday, December 8, 2010

Peanut Butter Pie II

1 (9") graham cracker crust (or chocolate crust)
1 (8 oz.) pkg. cream cheese, softened
1 c. peanut butter, smooth or crunchy
2 c. confectioners' sugar
1 (12 oz.) Cool Whip, thawed
Cool Whip and chocolate syrup for garnish

With an electric mixer, combine cream cheese and peanut butter until well blended. Add confectioners' sugar and mix to combine. On low speed, mix in Cool Whip until well combined.

Pour mixture into graham cracker crust and smooth with a spatula. Freeze at least 3 hours or overnight. Before serving, remove pie from freezer and let stand about 10 to 15 minutes. Garnish each pie slice with a dollop ov Cool Whip and drizzle with chocolate syrup. Store leftover pie in freezer.

1 comment:

Shannon said...

making this today to take to a CHRISTmas party

Cashew Chicken

    2 cups quartered mushrooms 1 cup chopped onion 1 cup snow peas 8 oz. raw boneless skinless chicken breast, cut into bite-size...