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Peanut Butter Cream Pie
8 servings
8 oz pkg cream cheese, softened (I used lowfat)
3/4 cup confectioner's sugar
1/2 cup creamy peanut butter (I used natural and it was fine)
6 T milk (I used skim)
8 oz Cool Whip, thawed (I used lowfat)
9-inch graham cracker crust
1/4 cup chopped peanuts
In a mixing bowl, beat cream cheese until fluffy. Add sugar and peanut butter; mix well. Gradually add the milk. Fold in Cool Whip; spoon into crust. Sprinkle with peanuts. Chill overnight.
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