Nona’S Frozen Peanut Butter Pie

• 18 whole Graham Crackers
• 6 Tablespoons Butter
• 1/4 cups Granulated Sugar
• 8 ounces, weight Cream Cheese (1 Package)
• 1/2 cups Creamy Peanut Butter
• 1 cup Powdered Sugar
• 1/2 cups Milk
• 9 ounces, weight Cool Whip (1 Carton)

1. Graham Cracker Crust:
2. Preheat oven to 350 degrees.
3. In a food processor, grind the graham crackers to a fine consistency. Melt butter.
4. Mix graham crackers, sugar and butter together and press into a pie plate. Bake for 7-9 minutes. Cool before using.
5. Pie Filling:
6. Beat together the cream cheese and peanut butter thoroughly. Add the powdered sugar and beat until completely incorporated.
7. Slowly add the milk until mixed in and then beat for 2 minutes on medium speed. Fold in Cool Whip by hand.
8. Pour filling into graham cracker crust. Freeze at least 2 hours before serving.
9. To save time, you can use a store-bought graham cracker crust but it is not the same. You can also use a chocolate cookie crust, use crunchy peanut butter instead of creamy, sprinkle chopped peanuts on top, or shaved chocolate or chocolate sauce. There are many ways to dress this one up and make it your own.

crackers, butter, ubc, weight cream cheese, peanut butter, powdered sugar, milk

Taken from tastykitchen.com/recipes/desserts/nonae28099s-frozen-peanut-butter-pie/ (may not work)