Peanut Butter Pie

This recipe comes from Leigh Ehrhardt and it is one of Sean's favorites. This makes two pies so you can freeze one for another time!

Peanut Butter Pie

Ingredients:

8 oz softened cream cheese (Do not use reduced or fat free because the pie will not set up!)

1 cup crunchy peanut butter

16 oz thawed Cool Whip (Do not thaw in microwave because it gets runny!)

1 1/2 cups powdered sugar

2 nine inch graham cracker crusts

Directions:

Combine cream cheese and peanut butter in large mixing bowl. Beat at medium speed of electric mixer until light and fluffy. Gradually add Cool Whip and powdered sugar and continue beating until smooth. Spoon into crusts and freeze at least 8 hours or overnight. You can top with chopped peanuts or a shaved Hershey bar if you like.