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1 (8 oz.) pkg. cream cheese, softened 1 c. milk 2 c. confectioners sugar 2/3 c. crunchy or smooth peanut butter 2 (12 oz.) Cool Whip First mix cream cheese and peanut butter, then add milk and confectioners sugar. Mix well, then add Cool Whip. Pour into graham cracker crust. Top with chipped, unsalted, dry roasted peanuts and chocolate syrup. Freeze overnight before serving. Yields 2 large or 3 to 4 small 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. |