Peanut butter pie

• 1 (9 inch) graham cracker pie crust
• 8 oz cream cheese
• 1/2 cup creamy peanut butter
• 1/2 cup powered sugar
• 16 oz cool whip

1. Mix cream cheese peanut butter and powered sugar in bowl until smooth fold in half of the cool whip.
2. Place in graham cracker pie crust.
3. Cover with remaining cool whip and refrigerate for 2 hrs before serving.
4. You can drizzle with Hershey's chocolate and Reese's peanut butter cups

graham cracker pie crust, cream cheese, peanut butter, powered sugar, cool whip

Taken from cookpad.com/us/recipes/487388-peanut-butter-pie (may not work)