Prep 15 mins
Cook 0 mins
There is no way to describe this recipe other than its Fabulous!
- 1 graham cracker crust (chocolate or regular)
- 1 cup peanut butter
- 1⁄2 cup sugar
- 1 (8 ounce) container Cool Whip
- 8 ounces cream cheese
- 1 cup peanut butter chips (optional) or 1 cup chocolate chips (optional)
- Beat peanutbutter, sugar, and cream cheese together. Scoop out half of the whipped cream into the peanutbutter mixture and fold. Pour into pie shell. Spread remaining whipped cream over top of the pie. Decorate with chocolate or peanutbutter chips or both if you like.
This tasted good just making it! For those allergic to dairy, here are the subs:
Tofutti non dairy cream cheese (plain)
Rich Whip whipping cream (8 oz. carton, available in most freezer sections)
It turned out great and there was no taste difference that my friends could discern. Easy to make and highly recommended.
It should be noted, as I didn't see it in the recipe, that this has to be kept in the refrigerator.
WOW! This is delicious but very rich! I drizzled chocolate syrup on top of the cool whip. Both my DH and I both would have loved to have a tall glass of milk with this pie slice. LOL! However, we didn't have any milk. Made for PAC Fall 2009.