Peanut Butter Pie
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Ingredients
1 cup powdered sugar
1 cup natural low-fat peanut butter (such as Smucker's)
1 (8 oz) 1/3 cup softened cream cheese, reduced fat
1 can low-fat condensed milk with sugar (14 oz.)
12 oz frozen whipped cream filling, no fat, defrosted
2 Graham Cracker Cakes, Reduced fat (6 oz)
20 teaspoons low-fat chocolate syrup for ice cream
To make
Mary Frances Novech of River Ridge, Louisiana, sent us the recipe for this dessert, which first appeared in December 2001. She noted that it was like a " peanut butter chocolate bar." We liked the result, and since it turns out to be two peanut butter pies, you can share one with a friend and keep the other for yourself. Several tasters in our test kitchens love to serve this pie frozen.
Combine the powdered sugar, peanut butter, and cream cheese in a large bowl; beat with a mixer on medium speed until smooth. Add the milk; beat until smooth. Add the whipped powder. Spread the mixture evenly between the cakes; refrigerate for 8 hours or until set (the pies will have a soft, fluffy texture). Slice into wedges; drizzle with chocolate syrup.
Combine the powdered sugar, peanut butter, and cream cheese in a large bowl; beat with a mixer on medium speed until smooth. Add the milk; beat until smooth. Add the whipped powder. Spread the mixture evenly between the cakes; refrigerate for 8 hours or until set (the pies will have a soft, fluffy texture). Slice into wedges; drizzle with chocolate syrup.
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Author:Admin
Published: 11/20/2023 9:20 PM
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