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Peanut Butter Cheesecake Pie
Laura Williamson
Ingredients
2 9-inch graham cracker crust pie shells
1 package (8 ounces) cream cheese, softened
1 cup powdered sugar
1 cup creamy peanut butter
1/2 cup milk
1 tub (9 ounces) Cool Whip
Directions
In a medium sized bowl, beat cream cheese with a mixer until soft peaks form. Add in peanut butter and mix well.
Gradually add in powdered sugar. The mixture will get clumpy. Mix well. Gradually add in milk and blend until creamy.
Fold in Cool Whip. Pour half of mixture into each pie shell. Put in freezer until set. It's ready to serve!
Instead of a graham cracker shell you might want to try a chocolate chip cookie as the crust. You may also want to be creative with the toppings for this pie, even though it is excellent by itself. Adding Cool Whip to the top after it's frozen is my favorite. You may also want to add Magic Shell, chocolate syrup, and cookie or graham cracker crumbs.
Suggestions
This pie can be served frozen or -- once set -- you can put it in the refrigerator to soften before serving. People usually like it better frozen and it is easier to serve this way.