ingredients:

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

DIRECTIONS:

Step 1:

I beat the cream cheese with the cup of peanut butter until soft. Until it was going to be dense.

Step 2:

Then I added in the cup of powdered sugar, and I mixed until smooth.

Step 3:

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.

Step 4:

I poured the mixture into the graham cracker crust.

Step 5:

I covered with the remainder of the icy whip.

Step 6:

For the topping, I mixed, wee because it’s going to be crumbly. And I poured over the top of the pie.

Step 7:

I refrigerated the pie for at least 2 hours( more will be better).

Step 8:

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.

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