Is it Monday already? The weekend just flew by didn’t it? We had a good one, what about you? Our fun started on Friday when Jordan and I headed to San Diego for the day to tour a college and then spend the rest of the afternoon and evening in Little Italy. So fun. Between parties, BBQ’s, and beer tours; we were on the go the rest of the weekend.
I made this pie the other day to take to Bible study and it was so good. Creamy, rich and very easy. I got the recipe from Allrecipes and I made a few minor changes.
No Bake Peanut Butter Pie
1 (9 inch) prepared Oreo Cookie crust
1 (8 ounce) package cream cheese, softened
1 cup creamy peanut butter
1 1/4 cup confectioners’ sugar
1 (8 ounce) container frozen whipped topping, thawed
8 ounces of additional whipped topping, if desired
15 miniature chocolate covered peanut butter cups, unwrapped
Mix the cream cheese, confectioners’ sugar and peanut butter together until smooth. Fold in the whipped topping.
Spoon the mixture into the prepared crust.
Place the optional whipped topping over the top of the peanut butter mixture and garnish with the peanut butter cups.
Chill for at least 2 hours or overnight before serving.