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Peanut Butter Pie with Cream Cheese

Smooth and creamy, this yummy dessert is popular with our family. It's so quick and easy to prepare, and the recipe makes two pies...one for now and one to refrigerate or freeze for later. -Denise Bitner Reedsville, Pennsylvania
  • Total Time
    Prep: 10 min. + chilling
  • Makes
    2 pies (8 servings each)

Ingredients

  • 1 package (8 ounces) cream cheese, softened
  • 2/3 cup peanut butter
  • 1 tablespoon milk
  • 2 cups confectioners' sugar
  • 1 carton (12 ounces) frozen whipped topping, thawed
  • 2 graham cracker crusts (9 inches)
  • Dry roasted peanuts

Directions

  • In a large bowl, beat the cream cheese, peanut butter and milk until smooth. Gradually beat in confectioners' sugar. Fold in whipped topping. Spoon into crusts. Cover and refrigerate for at least 4 hours before serving. Sprinkle with peanuts.
Editor's Note
Graham cracker crust (9 inches): Combine 1-1/2 cups crushed graham cracker crumbs (24 squares), 1/4 sugar and 1/3 cup melted butter. Press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 375 until lightly browned, 8-10 minutes. Cool on a wire rack before filling.
Nutrition Facts
1 slice: 336 calories, 19g fat (9g saturated fat), 16mg cholesterol, 214mg sodium, 36g carbohydrate (28g sugars, 1g fiber), 5g protein.

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