4 oz Cream cheese; room
-temperature
1 c Sugar
1 c Peanut butter
1/2 c Milk
1 Container (8oz) frozen
-whipped topping, thawed
10 oz Graham cracker crust
Chopped nuts
Chocolate syrup
TNT Honored Author Arlene Luskin arlene@tidalwave.net
LALA JOHNSON
Whip cream cheese. Beat in sugar, then peanut butter. Slowly blend in milk.
Fold in whipped topping. Pour into crust. Freeze 2 hours or more. Pie may
be eaten when frozen or when cream and cold, but will be too stiff if
served at room temperature. Just before serving drizzle chocolate syrup
over top of pie in a decorative design and sprinkle with nuts. Makes 10
servings. This is good!
Yields
1 Servings