Peanut Butter Pie
A fantastic, creamy dessert that will leave you coming back for more.
1 pkg (8oz.) cream cheese
3/4 cup creamy peanut butter
1 can (14oz.) sweetened condensed milk
1 tsp vanilla extract
1 carton (12oz.) whipped topping, thawed (this is about 2 cups)
2 graham cracker crusts (8 inches)
1/4 cup chocolate syrup
1/4 cup finely chopped unsalted peanuts
In a large bowl, beat cream cheese and peanut butter until smooth. Beat in milk and vanilla until blended. Fold in whipped topping. Pour into the two crusts. Cover and freeze for 8 hours or overnight.
(most of the graham crusts you buy in the store now have it set up that when you remove the plastic top of the crust, when you make your pie you can turn that top around and it makes a lid for your pie.)
Remove the pie from the freezer for 10 minutes before serving. Drizzle with syrup and sprinkle with peanuts. Store leftovers in the freezer.
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