My husband Steve (who is a GREAT
cook) makes this for me and spoils me rotten with it. The blend of
chocolate and peanut butter is a favorite of mine, and I bet this will be a
favorite dessert of yours! Looking for something
special for your 4th of July dessert this Friday? You can’t get more American than Reece’s
Peanut butter Cups!
CREAMY PEANUT BUTTER PIE
8 oz cream cheese, soft
1/2 sugar
1/3 c. peanut butter
1/3 c. whipped topping (Cool Whip)
10 peanut butter cups
1 graham cracker or chocolate crumb crust
In a small mixing bowl, beat the cream cheese, sugar and peanut butter until smoother. Fold in the Cool Whip. Coarsely chop half of the peanut butter cups and stir into the cream cheese mixture. Spoon into crust. Quarter the remaining peanut butter cups and arrange over top. Refrigerate at least 4 hours before slicing and serving.
CREAMY PEANUT BUTTER PIE
8 oz cream cheese, soft
1/2 sugar
1/3 c. peanut butter
1/3 c. whipped topping (Cool Whip)
10 peanut butter cups
1 graham cracker or chocolate crumb crust
In a small mixing bowl, beat the cream cheese, sugar and peanut butter until smoother. Fold in the Cool Whip. Coarsely chop half of the peanut butter cups and stir into the cream cheese mixture. Spoon into crust. Quarter the remaining peanut butter cups and arrange over top. Refrigerate at least 4 hours before slicing and serving.
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