mardi 14 mars 2017

Peanut Butter Pie

1 chocolate pie crust
8 oz. cream cheese, room temp.
1 1/4 C. powdered sugar
1 C. creamy peanut butter
1 regular size tub cool whip

Beat together the cream cheese and the powdered sugar. Add in the peanut butter and beat again to combine well. Fold in the cool whip, mix well. Pour into the pie crust and refrigerate for 6 hours or overnight.

Aucun commentaire:

Enregistrer un commentaire