This easy no-bake peanut butter pie is creamy and delicious. It melts in your mouth and is a real crowd-pleaser.
Ingredients
- 1 package cream cheese , 8 ounce
- 1.5 cups confectioners' sugar
- 1 cup peanut butter
- 1 cup milk
- 1 package frozen whipped topping , 16 ounce
- 2 prepareds graham cracker crusts , 9-inch
Instructions
-
1
Gather the ingredients.
-
2
Combine cream cheese and confectioners' sugar in a large bowl; beat with an electric mixer until smooth and creamy.
-
3
Add peanut butter and milk; beat until smooth.
-
4
Fold in whipped topping until well combined; spoon mixture evenly into graham cracker crusts.
-
5
Cover and freeze until firm.
-
6
Slice and serve.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Slow Cooker Pork and Sauerkraut with Apples
This slow cooker pork, apples, and sauerkraut dish is traditionally served on New Year's Day in central Pennsylvania. The apple and onion in this recipe are surprisingly good and work magic together. It is customarily served with mashed potatoes. The sauerkraut mixture tops the mashed potatoes like a gravy.
Petits Fours
This is a sponge cake that it is perfect for making petits fours. Dense yellow cake that can stand up to the process of being cut into small pieces, and iced individually. Decorate each little cake with a whole nut, some candied fruit, tiny candies, sprinkles or coconut.
Blood Orange Marmalade
Growing up, I was not a fan of marmalade since it was kind of firm and dense, had a bitter taste, and I could never figure out why it was full of chopped-up pieces of what we used to throw away when we peeled an orange. But then one day, I was served a marmalade that changed my life--or at least what I thought about marmalade. I've been a huge fan of that style ever since, and it's exactly the kind I'm showing you in this recipe!