1 (8 oz.) package cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla
1 cup peanut butter
1 (8 oz.) tub frozen whipped topping, thawed
With an electric mixer, beat cream cheese and sugar until smooth. Blend in peanut butter and vanilla. Fold in whipped topping. Spoon mixture into prepared pie crust. Refrigerate at least 4 hours, or until firm.
I made this peanut butter dip recently, and kept thinking how, with a few adjustments, it would make a great pie filling. So I decided to give it a try, and it came out beautifully! This is so easy! Not to mention, smooth and creamy and peanut buttery. I thought it was best after setting up overnight, but it is hard to wait that long to eat it. Light or low-fat cream cheese doesn't usually set up well in a pie like this, but I have successfully used light whipped topping. Enjoy!
Who Dished It Up First
This is an original creation.