 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
|
I found this recipe in with my hand mixer. I have not tried this recipe but I'm posting this for safe keeping. I plan to use Splenda brown sugar, all natural peanut butter, and sugar free Cool Whip. Ingredients:
1 cup butter (250 ml) |
1 cup packed brown sugar (250 ml) |
1 cup peanut butter (250 ml) |
12 ounces frozen whipped topping, thawed (350 g) |
9 inches graham cracker crust (23 cm) |
Directions:
1. In a medium saucepan, combine butter and brown sugar. Cook over medium heat until butter is melted and mixture is smooth; stir frequently. Refrigerate 10 minutes.
2. In a large bowl, beat peanut butter and brown sugar mixture at low speed until blended. Increase speed and beat 1 minute at high speed. Reduce speed to low and add whipped topping; beat one additional minute. Pour into graham crust and refrigerate for several hours before serving.
|
|