No-Bake Peanut Butter Pie
by Joe Mussoline

URL Source:
Course: Desserts
Cuisine: American
Food Group: Dairy
Serves: 8


8 ounce Cream cheese (at room temperature)
3/4 cup(s) Sugar
1 cup(s) Creamy Peanut Butter
2 teaspoon(s) Pure Vanilla Extract
8 ounce Cool-Whip (completely thawed)
1 Chocolate Graham Cracker Crust
Whipped Cream optional

1. Beat the softened cream cheese and sugar until well blended, then add in peanut butter & vanilla.

2. Remove the bowl from the mixer and gently fold in the Cool-Whip, trying not to deflate it too much.

3. Use a rubber spatula to transfer the mixture into the pie crust and top the pie with whipped cream

4. Refrigerate for at least 4 hours.