Macadamia Cream Pie
3 oz cream cheese, room temperature
1/2 cup smooth peanut butter
1/2 cup milk
1 cup powdered sugar
1 8 oz carton frozen whipped topping, thawed
1 3.5 oz jar macadamia nuts, chopped (1/2 cup)
1 9-inch graham cracker crust
Beat cream cheese until smooth; beat in peanut butter. Blend in milk, then powdered sugar. Fold in whipped topping and 1/4 cup of nuts. Fill crust with mixture and top with remaining nuts. Freeze for 4 hours or until firm. Remove from freezer 10 minutes before serving.
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