Ingredients: One graham cracker crust, 1/2 cup smooth peanut butter, 1 cup powdered suger, 3 oz. cream cheese, 1/2 cup milk (not pictured) and 8 oz. cool whip.
In large bowl add cream cheese, milk, peanut butter and sugar.
Beat until smooth which seems to take forever but actually is about 3-4 minutes at high speed!
Fold in cool whip. The trick here is to just gently fold the cool whip in. Do not mix too much or the pie will not freeze. I usually leave it a little marbled to make sure.
Spread the mixture into the graham cracker crust.
Use the plastic cover that came with the crust as a lid. Oh and no need to bother taking the label off or anything. I didn't!!
Put the pie in the freezer for at least 4-5 hours.
Let sit for 10 minutes before serving. Watch how fast this gets eaten. Fight over the last piece. Delicious.
Ciao.
Yum! I think I'll make this for Christmas!
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