Peanut Butter Chiffon Pie - cooking recipe

Ingredients

1 (9-inch) graham crust
1 envelope unflavored gelatin
1/2 c. boiling water
8 oz. softened cream cheese
1 c. confectioners sugar
1/3 c. smooth peanut butter
8 oz. Cool Whip
1/4 c. chopped nuts

Preparation

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