Peanut Butter Chiffon No-Bake Pie - cooking recipe

Ingredients

1 envelope unflavored gelatin
1/2 c. boiling water
1/2 (8 oz.) pkg. cream cheese, softened
1 c. confectioners sugar
1/3 c. smooth peanut butter
1 (9 oz.) container prepared nondairy whipped topping
1 (9-inch) graham cracker crust
1/4 c. finely chopped peanuts (can use 3/4 c.)

Preparation

Dissolve gelatin in boiling water.
Cool to lukewarm.
Whip cheese until soft and fluffy.
Beat in sugar and peanut butter. Slowly add gelatin mixture.
Fold in whipped topping.
Pour into pie shell.
Sprinkle with peanuts until firm.
Refrigerate and leave 1 to 2 hours.
I always do overnight as the longer, the better the flavor.
Yields:
6 to 8 servings.