Peanut Butter Cream Pie


Peanut Butter Cream Pie


1 9-inch graham cracker pie crust

1 cup creamy peanut butter

8 oz cream cheese, softened

1 cup powdered sugar

8 oz frozen whipped topping, thawed and divided

2 tablespoons powdered sugar

1 tablespoon creamy peanut butter


Beat cream cheese and peanut butter until creamy and smooth. Add powdered sugar and beat until well-combined.

Fold in ½ of whipped topping until just combined. Pour filling into pre-made graham cracker crust. Spread remaining whipped topping over filling.

In a small bowl, combine 2 tablespoons powdered sugar with 1 tablespoon peanut butter. Stir until small crumbs form. Sprinkle crumbs over top of pie.

Refrigerate for 2 hours or overnight. Enjoy!

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