Erica Evans’ Frozen Peanut Butter Pie


2/3 c smooth peanut butter
8 oz reduced fat cream cheese (the kind that comes in a rectangular “brick”)
8 oz of Lite Cool Whip (1 regular sized container, not the large one)
14 oz Sweetened Condensed Milk (1 small can)
1 chocolate graham cracker pie crust


Let cream cheese sit out to soften. When soft enough whip together all ingredients until smooth. Pour mixture into pie crust. Freeze. When ready to eat, take it out of the freezer and let it thaw just a bit. Cut into slices, and serve!

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