• 2 (9 inch) prepared graham cracker crusts
  • 1 (8 ounce) package cream cheese, softened
  • 4 cups confectioners’ sugar
  • 2 teaspoons vanilla extract
  • 1 cup crunchy peanut butter
  • 2 (8 ounce) containers frozen whipped topping, thawed

Mix together the cream cheese and confectioners’ sugar. Cream well together.

Add vanilla and peanut butter and mix well.

Fold in 1 – 8 ounce container whipped dessert topping. Spoon into the pie shells. Then top each pie the remaining dessert topping. Chill before serving.



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