Mix all ingredients together and place in pie shell.
Chill for at least an hour before serving.
Can also be frozen.
If desired, garnish with additional whipped topping, drizzle with chocolate syrup, sprinkle with peanuts or crushed peanut butter cups.
Mix cream cheese, powdered sugar,milk and peanut butter together.
Fold in Cool Whip.
Pour into pie crust.
Chill Well (at least an hour).
Sprinkle wih shaved chocolate (a Hershey's bar, chilled first, works well).
In a bowl, with electric mixer, combine cream cheese, peanut butter, sugar and milk.
Beat until smooth.
Gently fold in Cool Whip.
Pour into crust. Freeze for 4 to 6 hours.
Thaw for 10 minutes before serving.
Beat together cream cheese and confectioners sugar.
Mix in peanut butter and milk.
Beat until smooth.
Fold in whipped topping.
Spoon into two 9-inch graham cracker pie shells; cover and freeze until firm.
Creamy and delicious - melts in your mouth.
This pie is a real crowd pleaser and it can be reduced fat ingredients.
In a medium bowl, combine powdered sugar and cream cheese until mixed well.
In a separate bowl, mix together warm water and gelatin and then add mixture to cream cheese mixture.
Quickly add peanut butter and Cool Whip to the mixture.
Pour into the graham cracker crust.
Chill for 1 hour.
Will keep in the refrigerator for 2-3 days.
Beat together cream cheese and confectioners' sugar. Mix in peanut butter and milk. Beat until smooth. Fold in whipped topping.
Spoon into two 9 inch graham cracker pie shells; cover, and freeze until firm.
Beat together cream cheese and honey until well mixed. Stir in peanut butter; mix well. Gently fold in whipped topping. Spoon into crust. Using a microwave, melt chocolate and vegetable oil in a glass measuring cup for 1 1/2 minutes; drizzle over pie. Chill 4 hours. Refrigerate leftovers.
Combine the 1 1/4 cup graham cracker crumbs with 1/4 cup melted butter.
Press into bottom and side of pie plate.
Melt 1 cup peanut butter and 4 squares chopped Bakers white chocolate on medium in microwave for 2 1/2 minutes.
Stir until smooth.
Whisk 1 package {4serving size} Jell-o vanilla instant pudding with 1 1/2 cups milk.
Beat in chocolate mixture.
Fold in 1 cup thawed Cool Whip Whipped topping.
Place 1 sliced banana on bottom of crust and spoon pudding on top.
Chill 1 hour.
Garnish with the Cool Whip topping.
Mix cream cheese, powdered sugar, half and half, vanilla and peanut butter together until smooth. In a small glass bowl, whip heavy cream until stiff. Add the whipped cream to peanut butter mixture and fold in. Spoon into graham cracker crust. Refrigerate 1 hour or until served.
Mix together the peanut butter, Cool Whip, sugar and cream cheese until smooth.
Put in crust and refrigerate at least 1 hour.
This is even more tasty if you use crunchy peanut butter.
Blend and beat cream cheese, powdered sugar, creamy peanut butter and milk.
Fold in Cool Whip.
Pour into graham cracker crust.
Chill.
Beat confectioners sugar, cream cheese, peanut butter, milk and frozen whipped topping until smooth.
Pour into graham cracker crust and put in freezer until firm.
Whip milk and coconut (or peanut butter if you're making peanut butter pie).
Add pudding mix and powdered Dream Whip; blend well.
Equally divide into 3 pie shells.
Put Cool Whip on each pie.
In a large bowl, with an electric mixer, combine cream cheese, peanut butter, sugar and milk.
Beat until smooth.
Gently fold in whipped topping.
(I use Cool Whip.)
Pour into pie shell.
Freeze 4 to 6 hours.
Thaw 10 minutes before serving.
Serves 8.
Place 3/4 cup peanut butter in microwave-safe bowl. Microwave
ress mixture into 9-inch pie pan and freeze until firm
In a
large bowl, with an electric mixer, combine cream cheese,
peanut
butter,
sugar
and milk.
Beat until smooth. Gently fold in whipped topping.
Freeze 4 to 6 hours.
Thaw 10 minutes before serving.
Combine peanut butter, sugar, butter, vanilla extract, and salt in a mixer; beat until mixed. Whisk heavy cream in a separate bowl until frothy; add to peanut butter mixture and beat until smooth and creamy. Pour peanut butter mixture into prepared chocolate cookie pie crust. Cover and chill in refrigerator until set, at least 12 hours.
Remove from heat and add peanut butter and vanilla and mix well
Combine peanut butter, sugar, and milk in mixing bowl, then pour into crust.
Mix together cream cheese, brownie mix then fold in whipped topping and blend well.
Spread peanut butter layer in crust.
Garnish with shavings and chill 3 hours or overnight.