Peanut Butter Pie Ii
Yield
8 servingsPrep
30 minCook
?Ready
2 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
graham cracker pie crust
9 inch |
*
|
| 8 | ounces |
cream cheese
oftened |
|
| ½ | cup |
milk
|
|
| 1 | cup |
powdered sugar
|
|
| ½ | cup |
peanut butter
|
|
| 8 | ounces |
whipped topping, prepared
|
|
| 1 | x |
peanuts
chopped, optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
graham cracker pie crust
9 inch |
*
|
| 231.2 | ml/g |
cream cheese
oftened |
|
| 118 | ml |
milk
|
|
| 237 | ml |
powdered sugar
|
|
| 118 | ml |
peanut butter
|
|
| 231.2 | ml/g |
whipped topping, prepared
|
|
| 1 | x |
peanuts
chopped, optional |
*
|
Directions
Whip cream cheese in mixer bowl until light.
Blend in peanut butter and powdered sugar.
Add milk, gradually, beating constantly.
Fold in whipped topping.
Spoon into pie shell. Garnish with chopped peanuts, if desired.
Freeze until firm.
