- 8 ounces cream cheese, softened
- 1/3 cup crunchy peanut butter
- 1 cup confectioners' sugar
- 1 cup Cool Whip
- 1 (9-inch) graham cracker crust
- Combine cream cheese, peanut butter and confectioners' sugar; fold in Cool
- Pour into pie crust and refrigerate.
- Top with Cool Whip to serve.
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