Peanut butter pie
- Number of Servings: 18
Ingredients
1 box Betty Crocker Pie Crust - make 2 9 inch and 1 8 inch baked crusts from this8 oz Cream Cheese2 cups powdered sugar3/4 cup rounded smooth peanut butter1 cup nonfat milk10 oz Cool Whip lite thawed
Makes 3 pies
2 9 inch
1 8 inch
Thaw Cool whip lite. Mix the pie crust and bake the 3 pie crusts. When cool add the mixure and freeze.
Mixture
Beat the cream cheese and powdered sugar until smooth.
Now add the peanut butter and milk - beat til smooth.
Now fold in the 10 oz. cool whip
Cover with plastic wrap, wrap in tin foil. Freeze at least 6 hours or longer. Cut what you want and refreeze the rest. Let set a few min. to soften up.
Number of Servings: 18
Recipe submitted by SparkPeople user RJCLARKEE.
2 9 inch
1 8 inch
Thaw Cool whip lite. Mix the pie crust and bake the 3 pie crusts. When cool add the mixure and freeze.
Mixture
Beat the cream cheese and powdered sugar until smooth.
Now add the peanut butter and milk - beat til smooth.
Now fold in the 10 oz. cool whip
Cover with plastic wrap, wrap in tin foil. Freeze at least 6 hours or longer. Cut what you want and refreeze the rest. Let set a few min. to soften up.
Number of Servings: 18
Recipe submitted by SparkPeople user RJCLARKEE.
Nutritional Info Amount Per Serving
- Calories: 314.7
- Total Fat: 18.7 g
- Cholesterol: 14.0 mg
- Sodium: 213.0 mg
- Total Carbs: 32.5 g
- Dietary Fiber: 0.6 g
- Protein: 4.9 g
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