Recipe information
Yield
serves 6
Ingredients
One 3-ounce package cream cheese
1 cup confectioners’ sugar
1/2 cup peanut butter
1/4 cup evaporated milk
1 1/2 cups Cool Whip
One 8-inch graham cracker crust
1/3 cup chopped peanuts
Preparation
Whip the cream cheese until fluffy, then beat in the sugar and peanut butter. Slowly add the milk, blending well. Fold the Cool Whip into the cream cheese mixture and spoon this into the pie crust. Sprinkle with peanuts.
