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Desserts - Frozen Peanut Butter Pie

  • 24 peanut butter sandwich cookies, finely crushed (about 3 cups)
  • 5 tablespoons butter, melted
  • 1 (8 ounce) package cream cheese, softened
  • 1 cup creamy peanut butter
  • 3/4 cup sugar
  • 1 tablespoon vanilla
  • 1 (8 ounce) tub whipped topping, thawed, divided

Mix cookie crumbs and butter; press onto bottom and upside of 9-inch pie plate.
Beat next 4 ingredients in medium bowl with mixer until well blended. Stir in 11/2 cups whipped topping; spoon into crust.
Freeze 4 hours or until firm. Remove from freezer 30 minutes before serving. Let stand at room temperature to soften slightly. Top with remaining whipped topping.
You may substitute a ready-to-use graham cracker crumb crust (6 ounce) for the homemade crumbs crust.
Submitted By: Jeana Owens
Cumberland Gap
Claiborne Farmers Co-op
Number of Servings: 0
Print 3x5 recipe cards
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