A graham cracker crust, prepared in advance.
1 Cup.Of Creamy peanut butter
1 Can.Of 8-oz.Of softened Cream cheese.
1 Cup.Of Powdered sugar
8-oz.Of Whisk cold, I let it thawed and divided in half.
For the Topping, I used:
2 Large sp.Of Powdered sugar
1 Large sp.Of creamy peanut butter
I beat the cream cheese with the cup of peanut butter until soft. Until it was going to be dense.
Then I added in the cup of powdered sugar, and I mixed until smooth.
I stir in half the cold whip so it is well combined. It’s not enough to blend it all up with a little cold whisk, but in the end, it all became good.
I poured the mixture into the graham cracker crust.
I covered with the remainder of the icy whip.
For the topping, I mixed, wee because it’s going to be crumbly. And I poured over the top of the pie.
I refrigerated the pie for at least 2 hours( more will be better).
Sometimes, In place of crumb topping, I used mini M&M’s and smashed peanuts as well and I spread over the top the peanut butter.