• 1 (3 ounce) package cream cheese, softened
  • 1 cup confectioners sugar
  • 1/3 cup creamy peanut butter
  • 1/2 cup milk
  • 1 (8 ounce) container frozen whipped topping
  • 1 9-inch graham cracker or cookie crumb pie crust
  • 1/4 cup chopped roasted peanuts


Whip cheese until light and fluffy. Beat in sugar and peanut butter. Slowly add milk, blending thoroughly into mixture. Fold in topping. Pour into pie shell. Sprinkle with chopped peanuts. Freeze and serve. (If not used same day, wrap in airtight freezer wrap after pie is frozen.) Makes 6 servings.