Peanut butter pie


  1. 1 (9 inch) prepared graham cracker crust
  2. 1 (8 ounce) package cream cheese, softened
  3. ½ cup creamy peanut butter
  4. ½ cup sweetener
  5. (16 ounce) container frozen whipped topping, thawed
  6. 15 eaches miniature chocolate covered peanut butter cups, unwrapped


  • Mix the cream cheese, sweetener and peanut butter together until smooth. Fold in 1/2 of the whipped topping. Spoon the mixture into the graham cracker crust.
  • Place the remaining whipped topping over the top of the peanut butter mixture and garnish with the peanut butter cups. Chill for at least 2 hours or overnight before serving. 

Leave a Comment

Open chat
Instant Query