In the bag:
3/4 cup confectioners' sugar
1/2 cup peanut butter
1 (9 inch) prepared graham cracker crusts
From the kitchen:
4 oz cream cheese
1/2 cup milk
8 oz. frozen whipped topping, thawed
Directions:
1. Beat together cream cheese and confectioners' sugar. Mix in peanut butter and milk. Beat until smooth. Fold in whipped topping.
2. Spoon into 9 inch graham cracker pie shell; cover, and freeze until firm.
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