Friday, July 5, 2013

CRUNCHY PEANUT BUTTER PIES

These pies go together quickly.  They do however require some freezing and thawing time.  They are great "make ahead" desserts.

1 brick (8-oz) cream cheese, softened
2 cups sifted powdered sugar
3/4 cup crunchy peanut butter pie
1 cup milk
1 carton (8-oz) frozen whipped topping, thawed
2 9-inch graham cracker pie crusts
1/2 cup chopped peanuts for garnish

Beat the cream cheese in a large mixer bowl until fluffy.  Add the peanut butter and powdered sugar; beat until well blended.  Gradually stir in the milk and fold the whipped topping into the mixture.

Spoon the mixture evenly into the two crusts.  Garnish each pie with 1/4 cup of the chopped peanuts.  Freeze until firm and remove from freezer 30 minutes before serving.


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