Recipe by Lisa G.
"Peanut butter refrigerator pie, very easy to make."
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1 (9 inch)
prepared graham cracker crust
1 (8 ounce) package
cream cheese, softened
creamy peanut butter
1 (16 ounce) package
frozen whipped topping, thawed
miniature peanut butter cups
I have made this twice now since Thankgiving, it is sooo good! The second time I made it I doubled the peanut butter to 1 cup. Made it more peanutbuttery and a little less creamcheesy.
I made this and my guests and family agreed it there is far too much Cool Whip. Even my kids complained it was too rich (and that never happens)! I think it will be better with half the Cool Whip...I will try it again and omit the top layer.
One of my kids favorite pies. I add chocolate pudding to the bottom of the pie shell and then put the peanut mixture on top of it. A favorite of all that have tried it.
This was really good. I think it really needed the peanut butter cups as I didn't think it was all that rich. I crumbled them up all over the top and just let my guests put extra Cool Whip on top if they desired. Most did not. Super easy! Tastes great.
Very delicious and extremely easy to make. I made it for Christmas and everyone loved it. Serve small portions because it is very rich.
This pie is fantastic!! My family requests I make it often. It is soooo easy also. The only change I made was I put the peanut butter cups in the freezer while preparing the pie and then I chopped them up in a food processor to make crumbs and sprinkled them over the top (I used only 6 for this). It is a rich dessert but awesome with a glass of milk.
Excellent..... I made this with an Oreo crust for Thanksgiving and there were no leftovers.
Thanks,Excellent Pie!!!! Everybody that has had a piece has Loved It!!!! Excellent Recipe rate it 100%
* Percent Daily Values are based on a 2,000 calorie diet.
Peanut Butter Pie
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 388
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