NVDAILY.COM | Reader Recipes

Posted December 5, 2013 | comments Leave a comment

Peanut Butter Pie

1 (9 in.) graham cracker crust
8 oz. cream cheese, softened
8 oz. Cool Whip, thawed
1 c. peanut butter
¾ c. powdered sugar

Cream peanut butter and cream cheese with mixer. Add powered sugar and Cool Whip. Beat until fluffy. Put into crust. Refrigerate. You can use Reese miniature peanut butter cups (cut up) in pie if you want.

Millie Gill
Woodstock


Copyright © The Northern Virginia Daily | nvdaily.com | 152 N. Holliday St., Strasburg, Va. 22657 | (800) 296-5137