Peanut Butter Pie
Source of Recipe
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4 ounces cream cheese, at room temperature
1 cup confectioners' sugar
1/2 cup crunchy peanut butter
1/3 cup milk
1 container (8 ounces) Cool Whip
1 baked 9-inch graham cracker pie shell
In a large mixing bowl, cream together the cream cheese and sugar. Add the peanut butter and milk and beat well. Fold in the Cool Whip. Pour into the baked pie shell. Freeze until firm. Remove from the freezer a few minutes before serving.