Cream Cheese-Peanut Butter Pie


  • 4 oz (half of 8-oz package) cream cheese, softened
  • 1 cup powdered sugar
  • 1/3 cup peanut butter
  • 1/2 cup milk
  • 1 container (8 oz) frozen whipped topping, thawed
  • 1 large graham cracker crumb crust (9 oz)
  • Chocolate-flavor syrup for decorating


1 _ In large bowl, beat cream cheese and powdered sugar with electric mixer on medium speed until smooth. Add peanut butter and milk; beat again until smooth. Fold in whipped topping.

2 _ Spoon and spread filling in crust. Top with lines or swirls of chocolate syrup. Refrigerate at least 2 hours before serving.