Saturday, August 30, 2014


One of our two desserts at one of our Dinner Club gathering was this peanut butter pie made by Friend Linda.  (She actually made two of them, but since we also had Friend Jane's Lemon Cake to enjoy, only one of them got eaten.)  I am sure Linda and Bob enjoyed having a whole pie to take home.

Linda used regular cream cheese but said she thought the reduced fat cream cheese would work also.


1       cup powdered sugar
1       pkg (8 - oz) cream cheese, room temperature
1/2    cup peanut butter
1       carton (8 - oz) whipped topping, thawed
1       graham cracker crumb crust

Cream together the powdered sugar and cream cheese.

Beat in peanut butter.

Fold in whipped topping.

Pour into crust.

Decorate with chocolate syrup.

Refrigerate for at least 2 hours.

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