 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
|
This is a combination of a recipe Mom Meyer gave me and one I found on Zaar. The fudge layer adds some interest. I reduced the sugar and increased the peanut butter from other recipes. This is a good summer treat, and can be frozen for a while. Thaw at least a few hours before eating in the fridge or an hour before on the counter. Ingredients:
1 cup peanut butter |
8 ounces cream cheese, softened |
1/2 cup powdered sugar |
1/2 cup milk |
hot fudge |
8 ounces thawed whipped topping |
1 large graham cracker crust |
1/4 cup chocolate chips |
Directions:
1. Mix cream cheese until fluffy.
2. Blend in peanut butter and powdered sugar, mix well.
3. Slowly add milk.
4. Fold in 2-4 ounces of the whipped topping.
5. Set aside.
6. Spread fudge onto bottom and sides of prepared crust.
7. Put mixture into crust.
8. Freeze a few hours until just set.
9. Spread remaining whipped topping over pie.
10. Sprinkle with chocolate chips.
11. Replace lid and freeze.
12. Thaw in fridge 2 or more hours, or counter 1 hour, before serving.
|
|