Sunday, July 20, 2008

Peanut Butter Pie

8 oz Cream Cheese
1 C Powdered sugar
5 T + 1 t Creamy Peanut Butter
8 T 2% Milk
12 T Whip Cream
1 Chocolate pie shell
12 T Hot Fudge

Directions:
Whip cheese until soft & fluffy for about 10 minutes on high speed. Scrape bowl sides every 2-3 minutes. Beat in sugar & peanut butter. Slowly add milk. Blend thoroughly. Whip topping with an additional 1/4 C powdered sugar and fold into mixture. Pour into pie shell & place in freezer. Remove from freezer 45 minutes before serving to thaw a little bit. Drizzle hot fudge topping on top when serving.

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