Post by cuteascountry_Shortcake on Jun 5, 2005 17:22:51 GMT -6
This recipe was in the Akron Beacon Journal years ago.
Peanut Butter Pie
8 oz. light cream cheese, softened
3/4 c. sifted powdered sugar
1/2 c. peanut butter
2 T. skim milk
2 c. low-calorie whipped topping
1 c. hot fudge topping
1 (9") baked pie shell
Beat cream cheese and sugar with electric mixer until light and fluffy. Add peanut butter and milk and beat until smooth. Fold in whipped topping.
Spread hot fudge topping on bottom of baked pie shell. Pour peanut butter filling over fudge. Chill for five to six hours.
Submitted by Vicki in Florida
Printed in Nancy's Kitchen Newsletter 6/05/05
Peanut Butter Pie
8 oz. light cream cheese, softened
3/4 c. sifted powdered sugar
1/2 c. peanut butter
2 T. skim milk
2 c. low-calorie whipped topping
1 c. hot fudge topping
1 (9") baked pie shell
Beat cream cheese and sugar with electric mixer until light and fluffy. Add peanut butter and milk and beat until smooth. Fold in whipped topping.
Spread hot fudge topping on bottom of baked pie shell. Pour peanut butter filling over fudge. Chill for five to six hours.
Submitted by Vicki in Florida
Printed in Nancy's Kitchen Newsletter 6/05/05