In my mind, there is no better combination than peanut butter and chocolate. Mint is a close second, but peanut butter takes the cake, or in this case the pie. If you're really ambitious, you can make your own crust, but why? I normally make this with a chocolate crust, but graham cracker is what was in the cupboard, still good. Enjoy!
8 oz softened cream cheese
½ cup milk
¾ cup extra chunky peanut butter
8 oz whipped topping
1 cup powdered sugar
1 9-inch chocolate or graham cracker crust
1. Mix cream cheese in medium bowl with electric mixer on low speed until soft and fluffy. Mix in peanut butter and sugar until incorporated.
2. Slowly add milk, beating until well blended. Fold in whipped topping.
3. Spoon into pie crust, mounding the top. Freeze until firm. When solid, cover with foil. (Pie may be frozen for several weeks.) Go ahead and throw the lid away that comes with
the store bought crust, it won't fit on.
4. To serve, remove pie from freezer 10 to 15 minutes before serving. Drizzle chocolate syrup over individual pieces.
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