Prep 15 mins
Cook 0 mins
I got allot of these, I bought tons of recipe boxes from an auction recently, they are all on hand written index cards. NOTE: none of these have time or servings on them so I am guesstimating those.
- 1 1⁄2 cups powdered sugar
- 8 ounces cream cheese
- 16 ounces Cool Whip, card says Large size tub
- 1 cup peanut butter
- 2 graham cracker crust
- mix together sugar, peanut butter and cream cheese in a bowl.
- Fold in the Cool Whip.
- Pour into crusts and chill.
I have made this pie numerous times. It's scrumptious. I soften my cream cheese and then whip it til smooth and creamy. I then add the powdered sugar til mixed well. Add peanut butter and mix well. I then fold in cool whip til fully incorporated. This mixture is very stiff and takes some time to blend in the cool whip. It is easier to blend in 1/2 of the cool whip first and then the other half. I also use an 8oz. container of cool whip over top of pie mixture and decorate the top with peanuts and a little chocolate syrup. I some times use a chocolate crumb crust. This pie freezes well. Very handy for unexpected guest. Just let it stand at room temperature about 15 minutes before serving.