Peanut Butter Chiffon Pie - cooking recipe

Ingredients

1 (9-inch) graham cracker crust
1 envelope unflavored gelatin
8 oz. cream cheese, softened
1 c. confectioners sugar
1/3 c. smooth peanut butter
1 container (8 to 9 oz.) whipped cream
1/4 c. finely chopped peanuts

Preparation

Dissolve gelatin in boiling water.
Cool to lukewarm.
Whip the cream cheese until soft and fluffy.
Beat in sugar and peanut butter.
Slowly add gelatin, blending thoroughly.
Fold whipped cream into mixture.
Pour in pie shell.
Sprinkle with peanuts. Chill for about 2 hours.