How beautiful, Gail! Thank you very much!!
For that last minute dessert
I prefer the chocolate crust to the graham for the peanut butter pie. This is a basic recipe of sour cream, cream cheese, and cool whip, that you can change the ingredients to and you have a different pie. I’ve used strawberries, coconut, oreo’s etc. in the mix. You may want a little more sugar than I use, depending on which ingredient you use. It can be double batched, with 1 pie left frozen for about a month.
Peanut Butter Pie
Low fat sour cream and cream cheese can be used.
1-8 oz cream cheese (softened)
8 oz sour cream
2/3rd cups peanut butter
1/4th cup sugar (optional)
1—8 oz. tub cool whip
Chocolate syrup
1-9 inch chocolate or graham cracker crust
Combine peanut butter, cream cheese, sour cream, sugar in large mixing bow on low speed; fold in cool whip; mix until smooth; place into crust. Freeze until firm. Drizzle with chocolate syrup just before you cut it (while it is still slightly frozen.) Store in Fridge.