Peanut butter pie recipe 1 8 oz block cream cheese softened 1 cup creamy OR crunchy peanut butter (your choice) 1 cup powdered sugar 1 16 oz container of cool whip divided 1 graham cracker or oreo pie crust
Combine cream cheese, powdered sugar, peanut butter and 8 oz of cool whip together using electric mixer or Bunkey arm power. Poor into pie crust and top with remaining cool whip. Freeze for a few hours to set. Let sit out at room temp for at least 30 min- 1 hour when ready to serve. Garnish with shaved chocolate if desired:)
Pumpkin Crisp 1 16 oz can pumpkin 1 large can evaporated milk 3/4 tsp cinnamon 1 cup sugar 3 eggs 2 sticks butter - melted 1 box yellow cake mix 1 cup pecans - chopped
Mix first 5 ingredients. Pour into 9x13 pan lined with wax paper. Top with dry cake mix and spread evenly. Sprinkle pecans on top. Spoon butter over nuts. Bake at 350 for 1 hour. Cool slightly and invert/remove wax paper.
Topping: 8 oz cream cheese 1 & 3/4 cup powdered sugar 8 oz cool whip
After completely cooled smooth topping over pumpkin side! Enjoy!
Cherry Yum Yum! INGREDIENTS 1 1⁄2 cups graham cracker crumbs 1⁄2 cup butter, melted 1 (4 ounce) packet Dream Whip 1⁄2 cup cold milk 3⁄4 cup sugar 1 teaspoon vanilla 1 (8 ounce) package cream cheese, softened 1 (22 ounce) can cherry pie filling MIx together graham cracker crumbs and butter, pack into 8 inch square baking dish. Set aside. In a large bowl using an electric mixer, beat Dream whip mix and milk until stiff. Add the sugar, vanilla and cream cheese, beat until well mixed. Pour half of the cheese mixture over crust. Top with half of pie filling, cover with remaining cheese mixture, topping and finishing with pie filling. Refrigerate at least 3 hours before serving.
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