No Bake Peanut Butter Pie
Yield
servingsPrep
30 minCook
?Ready
30 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | ounces |
cream cheese
|
|
| 1 | cup |
powdered sugar
sifted |
|
| 1 | cup |
peanut butter
crunchy |
|
| ½ | cup |
milk
|
|
| 8 | ounces |
whipped topping, prepared
thawed |
|
| 1 | each |
chocolate crumb pie crust (9 to 10 inches)
deep-dish |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 115.6 | ml/g |
cream cheese
|
|
| 237 | ml |
powdered sugar
sifted |
|
| 237 | ml |
peanut butter
crunchy |
|
| 118 | ml |
milk
|
|
| 231.2 | ml/g |
whipped topping, prepared
thawed |
|
| 1 | each |
chocolate crumb pie crust (9 to 10 inches)
deep-dish |
* |
Directions
In a large mixer bowl combine cream cheese and confectioners' sugar; mix well.
Add peanut butter and mix. Slowly add milk and mix well.
Fold in whipped topping.
Pour into pie shell and cover. Freeze for at least 30 minutes.
Drizzle each serving with chocolate syrup.
