Shelly's Recipe

Cream Cheese Peanut Butter Pie

Category: Pies - Cream and Custard

1 Ready Crust graham cracker crust, regular or reduced fat
1 8-ounce package reduced fat block cream cheese, softened
1/8 tsp salt
1 tsp vanilla extract
1 cup peanut butter, I used Skinny all natural
3/4 cup powdered sugar, sifted
1 8-ounce tub Cool Whip, lite
1/2-3/4 cup mini chocolate chips

(1) In a large mixing bowl, using a hand held mixer, whip cream cheese until fluffy. Add sifted powdered sugar. Mix until all is incorporated. Add peanut butter, continue to mix until light and fluffy. Add salt and vanilla. Mix until combined.

(2) Add the whole tub of Cool Whip and mix on low speed. Then with a rubber spatula, dig down and make sure all is combined.

(3) Gently pour into prepared crust and smooth with the spatula. Sprinkle with mini chips. Place in freezer for about 1 hour. The pie is ready to serve. Store the pie in fridge up to 3 days.