The Lighthouse Restaurant Peanut Butter Pie

Only one bowl - and no cooking - required for this light pie.

Yield: 8 servings

Ingredients

• 8 ounces cream cheese (at room temperature)
• 1 cup creamy peanut butter
• 12 ounces whipped topping (Cool Whip is recommended)
• 1 1/4 cups powdered sugar
• 1 (9 inch) Graham cracker or chocolate cookie crumb crust

Instructions

1. With an electric mixer, blend cream cheese and peanut butter together until smooth.
2. Add whipped topping; then add powdered sugar. Blend until smooth and creamy. Spoon into crust.
3. Chill for 3 hours.
4. Serve cold.