Ingredients :
- 1 (9 inch) graham cracker pie crust
- 8 oz cream cheese
- 1/2 cup creamy peanut butter
- 1/2 cup powered sugar
- 16 oz cool whip
Method :
- Mix cream cheese peanut butter and powered sugar in bowl until smooth fold in half of the cool whip. Place in graham cracker pie crust.
- Cover with remaining cool whip and refrigerate for 2 hrs before serving. You can drizzle with Hershey"s chocolate and Reese"s peanut butter cups
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