No Bake Peanut Butter Pie

Hey y'all!

The instructions said that the pie should be set in 2 hours, but I tried a piece after the 2 hours, and it was only somewhat set. I definitely like this pie better with a hard consistency, but it was still yummy. It finally hardened all of the way after being in the deep freeze for several hours. Even after freezing, it was still very easy to cut with a knife for serving. On the website where I found this, someone suggested making the pie crust using Nutter Butter cookies, which sounds DELICIOUS, and I think I will give that a try next time. I think that will make it have even MORE of a peanut butter taste to it. I may even add just a touch more actual peanut butter when making next time as well. This pie was great on its own, or you could even drizzle with some chocolate and sprinkle a broken-up Reese's® over the top, whatever floats your boat!

Recipe from: allrecipes.com

Prep Time: 20 minutes

Servings: 12-16 slices, 2 pies

Ingredients:

8 ounce package of cream cheese

1 1/2 cups of powdered sugar

1 cup of peanut butter

1 cup of milk

16 ounce tub of whipped topping, thawed

2 - 9 inch prepared graham cracker crusts

Directions:

1.) Beat softened cream cheese and powdered sugar together with mixer.

2.) Mix in peanut butter and milk. Beat until smooth.

3.) Fold in whipped topping.

4.) Spoon mixture into the two pie crusts.

5.) Cover and freeze until firm.

Enjoy!

Comments

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