8 ounces of cream cheese
1/3 cup of peanut butter
9 inch graham cracker pie crust
1/4 cup chopped peanuts
1 cup powdered sugar
1 small container of non-dairy whipped topping
Whip the cream cheese until it is light and fluffy.
Beat in the sugar and the peanut butter.
Pour into the crust.
Sprinkle the top with the chopped peanuts and chill in the fridge.
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