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4 Hershey's candy bars 1 (8 oz.) pkg. cream cheese, softened 1 c. creamy peanut butter 1 (16 oz.) Cool Whip 1 1/2 c. powdered sugar 2 (9-inch) graham cracker crusts Shave 1 1/2 Hershey's chocolate bars into bottom of each crust. Reserve 1/2 bar for top of each pie. Combine cream cheese and peanut butter in large mixing bowl; beat until smooth. Gradually add whipped topping and powdered sugar and continue beating until smooth. Spoon filling into prepared crusts. Garnish with remaining chocolate shavings. Refrigerate at least 8 hours or overnight. Also, good frozen. Yields two 9-inch pies. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |