1 (8 oz.) pkg. cream cheese, softened
6 tbsp. milk
1 (8 oz.) carton frozen whipped topping, thawed
1/4 c. confectioners' sugar
1/2 c. creamy peanut butter
1 graham cracker crust (9 inches)
| | | In a mixing bowl, beat cream cheese until fluffy. Add sugar and peanut butter, mix well. Gradually add the milk. Fold in whipped topping. Spoon into the crust. Sprinkle with peanuts. Chill overnight. Yield: 6 to 8 servings. |
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