Recipe

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• 8 oz softened cream cheese
• 2 cups powdered sugar
• 1 cup reduced-fat peanut butter
• 1 -8 oz fat-free cool whip (room temperature )
• 1 (9 inch) reduced fat graham cracker crust
• 1 -2 cup additional fat-free cool whip (room temperature )
• 2 miniature chocolate candy bars, frozen (your favorite )

• 1 Beat cream cheese until slightly smooth.
• 2 Slowly add powdered sugar until it is all incorporated. Beat in peanut butter and mix until well blended.
• 3 With spatula fold in 8 ounces of Cool whip until mixture is smooth and creamy and totally blended.
• 4 Pour into graham cracker crust and chill for at least 2 hours.
• 5 Before serving top with up to 2 cups of additional cool whip depending on how thick you like the topping. Take the frozen candy bars and shave them over the top of pie for garnish. I prefer to use a plain chocolate bar, or you can chop up a Reese's peanut butter cup and sprinkle on top for a garnish.