Total Calories: 363
Beat cream cheese and sugar till light and fluffy. Add peanut butter and milk. Beat till smooth and creamy. Fold in Cool Whip and turn into crust. Chill 5–6 hours or overnight.
Editor's Extra: You can freeze it, too. Try using a chocolate crumb crust. And maybe slice a banana into it before you pour the filling in.
Fun Fact: Peanut sauces have been around many centuries in Africa and China, but peanut butter as we know it was introduced at the 1904 World’s Fair in St. Louis. It was packed in tin cans until World War I when the demand for metal forced manufacturers to switch to glass, which has obviously become the container of choice.
This Peanut Butter Cream Cheese Pie recipe is from the The Recipe Hall of Fame Quick & Easy Cookbook Cookbook. Download this Cookbook today.
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