I must be on a "sweet" kick; here's another dessert for you. I got this recipe from Sharon Brookey years ago when our boys were teenagers. Sharon bested me in some kind of pie contest with this recipe. I grudgingly had to admit it definitely topped whatever pie I entered. Needless to say, I had to have the recipe. Frank especially liked this pie, so I tried to make it when I knew he and Jud would be home from college. If you have a sweet tooth, you'll certainly want to try it. Don't forget, it's a "pie contest winner."
PEANUT BUTTER CREAM PIE
1 8 oz. Cream Cheese
2 Cups Powdered Sugar
1 Cup Crunchy or Smooth Peanut Butter
2 8 oz. Container of Cool Whip
Mix the first three ingredients together with mixer. Add one 8 oz. container of cool whip to the mixture. Mix well and spoon into baked 10 inch pie shell or graham cracker pie crust. Top with 4 to 8 oz. of cool whip. (Use your own discretion regarding how much cool whip you use to top your pie. Some like lots - 8 oz.; others like minimal - 4 oz.)
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