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INGREDIENTS AND DIRECTIONS:

4 oz. cream cheese
1 c. powdered sugar
1/3 c. peanut butter
1/2 c. milk
Graham cracker pie crust
8 oz. Cool Whip

Beat cream cheese and powdered sugar until smooth. Add peanut butter and milk. When well blended fold in Cool Whip. Pour into graham cracker crust. Freeze several hours or overnight. Serve with Hot Fudge Sauce.

HOT FUDGE SAUCE:

1/4 lb. butter
1 1/2 c. sugar
4 heaping tbsp. Hershey’s cocoa
10 oz. evaporated milk

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INGREDIENTS:

2 pkg. Dream Whip (Mixed according to directions)
1 box vanilla instant pudding
1 1/2 c. milk
1 c. powdered sugar
1/2 c. peanut butter

DIRECTIONS:

Mix Dream Whip according to directions. Mix pudding and milk. Add 1 package of Dream Whip. in small bowl, mix powdered sugar and peanut butter until a crumbly mixture. Add to pudding mixture. Top pie with remaining mixed Dream Whip. A few peanut butter crumbs may be saved to sprinkle on top.

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INGREDIENTS:

1 graham cracker crust (9 or 10 inch)
8 oz. cream cheese, softened
14 oz. sweetened condensed milk
3/4 c. peanut butter
2 tbsp. lemon juice from concentrate
1 tsp. vanilla
4 oz. frozen non dairy whipped topping
Chocolate fudge ice cream topping

DIRECTIONS:

In large bowl, beat cheese until fluffy. Gradually beat in condensed milk then peanut butter until smooth. Stir in lemon juice and vanilla. Fold in whipped topping. Pour into prepared crust. Drizzle chocolate fudge over pie. Freeze 4 hours or until firm.