Peanut Butter Pie
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"Peanut butter refrigerator pie, very easy to make."
Original recipe yield: 1 - 9 inch pie.
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INGREDIENTS:
- 1 (9 inch) prepared graham cracker crust
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup creamy peanut butter
- 1/2 cup confectioners' sugar
- 1 (16 ounce) package frozen whipped topping, thawed
- 12 miniature peanut butter cups
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DIRECTIONS:
- Mix the cream cheese, confectioners' sugar and peanut butter together until smooth. Fold in 1/2 of the whipped topping. Spoon the mixture into the graham cracker crust.
- Place the remaining whipped topping over the top of the peanut butter mixture and garnish with the peanut butter cups. Chill for at least 2 hours or overnight before serving.
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