Make this pie while you still can. The price of peanut butter is on the rise by 40%. There are some that say we may be without peanut butter by year end. So stock up now!
Ingredients:
1 cup powdered sugar
1 (8-ounce) block cream cheese, softened
1 cup creamy peanut butter
1 (14-ounce) can sweetened condensed milk
1 (12-ounce tub) of Cool-Whip, thawed
2 (9-inch ready-made) graham cracker pie shells
chocolate sundae syrup
Directions:
Combine the sugar, cream cheese and peanut butter in a large bowl; beat with a mixer at medium speed until smooth. Now add the condensed milk, and beat until combined. Stir in the whipped topping. Divide the mixture evenly between the 2 shells; chill 8 hours or until set (pie will have a soft, fluffy texture). Drizzle with chocolate syrup. This pie can be served frozen if desired. ~ Chef ~
1 cup powdered sugar
1 (8-ounce) block cream cheese, softened
1 cup creamy peanut butter
1 (14-ounce) can sweetened condensed milk
1 (12-ounce tub) of Cool-Whip, thawed
2 (9-inch ready-made) graham cracker pie shells
chocolate sundae syrup
Directions:
Combine the sugar, cream cheese and peanut butter in a large bowl; beat with a mixer at medium speed until smooth. Now add the condensed milk, and beat until combined. Stir in the whipped topping. Divide the mixture evenly between the 2 shells; chill 8 hours or until set (pie will have a soft, fluffy texture). Drizzle with chocolate syrup. This pie can be served frozen if desired. ~ Chef ~
