- 1 Ready Crust graham cracker crust, regular or reduced fat
- 1 8-ounce package reduced fat block cream cheese, softened
- 1/8 tsp salt
- 1 tsp vanilla extract
- 1 cup peanut butter, I used Skinny all natural
- 3/4 cup powdered sugar, sifted
- 1 8-ounce tub Cool Whip, lite
Add the whole tub of Cool Whip and mix on low speed. Then with a rubber spatula, dig down and make sure all is combined.
Gently pour into prepared crust and smooth with the spatula. Sprinkle with mini chips. Place in freezer for about 1 hour. The pie is ready to serve. Store the pie in fridge up to 3 days.
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