~Sent in by: Rosemarie, Kansas City, MO
1/2 C peanut butter -- either crunchy or creamy but NOT low fat
1/2 C sugar
8 oz. cream cheese, softened.
8-12 oz. cool whip -- I usually use the full 12 oz. for a fluffier pie
Graham cracker crust or standard pie crust. Can also use Oreo cookie crust or vanilla wafer.
We like the chocolate crumb crust best.
Mix peanut butter, sugar and cream cheese until smooth and well blended. Fold in cool whip.
Pour into pie crust and chill in the refrigerator for at least 3 hours. If you are in a hurry, you can chill in the freezer for 45 minutes. This pie freezes well and keeps a long time.
If you wish, you can top with crumbled Oreos, Reese's pieces or chocolate syrup.
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