Peanut butter cream pie
We had this last night when my parents came over for pre-Father's Day feast. (The rest of the meal was healthier.)
4 oz. package of cream cheese, room temperature
1 c. confectioners sugar
one-third c. peanut butter
one-fourth c. milk
16 oz. Cool Whip
Graham cracker crust pie shell (ready made)
one-fourth c. chopped peanutes (optional)
Place cream cheese in deep bowl. Whip until fluffy. Beat in sugar, peanut butter and milk. Fold in Cool Whip, reserving some for top. Spoon into pie shell. Top with remaining Cool Whip and peanuts. Chill.
Note on the word chill: Put it in the freezer. I put ours in the frig for a good 6 hours and it came out nearly like soup. Also, I accidentally put the whole package of cream cheese but it didn't seem to make a difference, taste-wise.
-- Recipe from The Market, a local eatery