Ingredients
4 ounces softened cream cheese
1 cup confectioners sugar
1/3 cup peanut butter
1/2 cup milk
1 8-ounce container heavy cream, whipped
9” thin Graham cracker crust, baked and cooled
Instructions
Beat cream cheese until soft and fluffy. Beat in sugar and peanut butter. Slowly add milk, blending thoroughly into mixture. Fold in whipped cream. Pour into crust.
Freeze till firm; wrap in transparent plastic wrap after pie is frozen.
To serve: while frozen, cut into medium-small pieces and return any remaining pie to freezer. Allow cut pieces to stand 5-8 minutes before serving. Freezes well up to a week.
–Provided by Beverly Duncan-Midgett
Frozen Peanut Butter Pie
Click here to download a printable version.
–Provided by Beverly Duncan-Midgett