1 graham cracker crust
1 (3) ounce package cream cheese, softened
1/ cup peanut butter ( I use crunchy; use your preference)
1 cup powdered sugar
1 (12) ounce carton whipped topping
¼ cup finely chopped peanuts
Cream together cream cheese and sugar in medium bowl on low speed . Add peanut butter and cream well. Stir in 2/3 cup whipped topping. Put mixture in crust shell. Top with remaining whipped topping. Sprinkle finely chopped peanuts on top. Refrigerate until firm. Easy to fix, easy to eat!
Cindy Aman is the author of In Search of My Mother's Kitchen and is the 2007 1st Place Pie Category Winner of the National Peanut Festival Recipe Contest with a Two-Way Peanut Pie and the 1st Place Miscellaneous Category Winner with Peanut Butter Sandwiches. She may be reached at 334-692-3148 or firstname.lastname@example.org.