Title: Peanut Butter Cream Pie
Categories: Pies
Yield: 6 Servings

8 oz Cream cheese; softened
3/4 c Confectioners' sugar
1/2 c Creamy peanut butter
6 tb Milk
8 oz Frozen whipped topping;
-thawed
1 Graham cracker crust; (9
-inches)
1/4 c Chopped peanuts

In a mixing bowl, beat cream cheese until fluffy. Add sugar and peanut
butter; mix well. Gradually add the milk. Fold in whipped topping; spoon
into the crust. Sprinkle with peanuts. Chill overnight. Yield: 6-8
servings. Formatted by Lynn Thomas dcqp82a@prodigy.com. Source: Taste of
Home Annual Recipes 1997. Lynn's notes: Made this 10-2-97; omitted the
chopped peanuts and used crunchy Jif peanut butter. It tasted like an ice
cream pie and took very little time to make. Great recipe!

Recipe by: Taste of Home

Posted to TNT - Prodigy's Recipe Exchange Newsletter by
WWGQ25C@prodigy.com (MRS LYNN P THOMAS) on Oct 17, 1997