Peanut Butter Pie

  • Graham cracker pie crust
  • 8oz cream cheese
  • 1 cup peanut butter
  • 1 cup powdered sugar
  • 8oz cool whip
  • Toppings (ground peanuts, peanut butter cups)

  1. In a large bowl, beat together peanut butter and cream cheese until smooth. Add powdered sugar and beat until well combined. Fold in 3/4 of the Cool Whip until completely incorporated.
  2. Pour into prepared graham cracker pie crust. Place in the refrigerator for at least 2 hours or overnight before slicing and serving. Store leftovers in the refrigerator.