INGREDIENTS:
1 baked 9″ pie shell
8 oz. cream cheese
1/2 c. creamy peanut butter
1 c. powdered sugar
12 oz. Cool Whip
Lg. Hershey’s chocolate bar (dark is best)
DIRECTIONS:
Cream together cream cheese and peanut butter. Add sugar and blend until very smooth. Add 1 cup Cool Whip to lighten mixture. Fold in remaining Cool Whip.
To assemble, grate lots of chocolate into pie crust. Spoon filling over chocolate. Top with more grated chocolate or chocolate curls. Chill for 8 hours before serving.
December 12th, 2006 by ravi
Filed under: Butter Peanut Pie Recipes |
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Filed under: Butter Peanut Pie Recipes |
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