- 1 graham cracker crust
- 1 c. Creamy peanut butter
- 8 oz. Cream cheese, softened
- 1 c. Powdered sugar
- 8 oz. Whisk cold, thawed and divided in half
Topping :
- 2T. Powdered sugar
- 1 tablespoon creamy peanut butter
Itinerary :
Beat the cream cheese and peanut butter until smooth. It will be thick. Add 1 c. powdered sugar, stir until smooth.
Stir in half of the cold whip until well blended. A little bit of cold whisk is not enough to mix it all together, but it’s very good.
Pour into pie crust.
Cover with the rest of the cold whip. Topping: mix, it will be crumbly. Sprinkle over the top of the pie.
Refrigerate 2 hours or more before serving. I used mini M&M’s instead of crumb topping.
I also used crushed peanuts and cut peanut butter cups on top.
A quick and easy dessert.
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