Ingredients3 h 40 m servings 325 cals
- In a large bowl, beat the cream cheese and milk until blended. Mix in the sugar and peanut butter until smooth, then fold in the whipped topping.
- Spoon mixture into all 3 graham cracker crusts. Drizzle each with chocolate syrup and a sprinkle of peanuts. Cover and freeze for about 2 to 3 hours.
- Let stand 30 minutes at room temperature before serving.
Per Serving: 325 calories; 17.7 g fat; 37.5 g carbohydrates; 5.7 g protein; 11 mg cholesterol; 223 mg sodium. Full nutrition
ReviewsRead all reviews 12
This is my favorite recipe. The only change I make is to spread chocolate Smucker's Magic Shell on the crust before adding the filling. That way, it gets hard when the pie is frozen and it has...
Easy to make and delicious. I only filled two store-bought pie shells, though. A friend tried this same recipe and used all three. I guess it depends on how full you like them.
Excellent. I've made it twice and it's gone in 5 minutes. However I've only used creamy peanut butter. I dislike crunchy
This recipe is fantastic. I used a chocolate cookie crust and sprinkled chopped nuts and mini chocolate chips around the outside of the crust for a dramatic effect!
This was really good and very easy to make. I added smuckers magic shell like others and put chocolate chips around edges.
Very easy! The first time I made this pie it was a hit! I used reduced-fat graham cracker crusts, reduced-fat cream cheese, reduced-fat peanut butter, and fat-free Cool Whip and it turned out ...
Great recipe. I add more peanut butter and use a chocolate cookie crumb crust. It taste like a snicker's icecream bar. Yummy! All three pies are gone very quickly. My hubby can eat one all b...
Awesome! It is a good thing this recipe makes more than one pie because it disappears fast!!