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Saturday, June 4, 2011

PEANUT BUTTER PIE

PEANUT BUTTER PIE

cream together:
2/3 cup sugar
2 TBSP butter
8 ounces cream cheese, softened
1 tsp vanilla
2/3 cup peanut butter

Fold in 2 cups cool whip. Pour into graham cracker crust. Chill before serving.

1 comment:

Amy B Stitched said...

mmm....I love this pie!!! I actually add the entire 8 oz tub of cool whip to my mixture instead of measuring out 2 cups. It makes it a bit more fluffy/creamy, and I don't have to figure out what to do with the last of the tub, or find it in the fridge a couple of weeks later with an experiment growing.