Peanut Butter Pie
Jif
- 1 graham cracker crust
- 8 oz cream cheese
- 1 c peanut butter
- 1/2 c granulated sugar
- 12 oz tub cool whip, thawed
In medium sized bowl, beat cream cheese, peanut butter and sugar on high speed for three minutes. Filling should start out hard to mix, but by the end should be a little fluffy. Fold in cool whip until no white streaks remain. Refrigerate for three hours until firm, or can be chilled in the freezer for one hour and then served.