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Peanut Butter Pie

(by Linda Thorburn)


8 oz. cream cheese, at room temperature (you can use low-fat to save some calories)

1/2 c. creamy peanut butter

1/2 c. confectioners' sugar

16 oz. frozen whipped topping, thawed

9-in. graham cracker crust (make it yourself or pre-made)

optional: chocolate syrup

Mix cream cheese, confectioners' sugar, and peanut butter together until smooth.

Fold in whipped topping.

Spoon mixture into graham cracker crust.

Freeze for 2 - 3 hours, and serve frozen.

Drizzle with chocolate syrup if desired.


(Read A Real Mother, the story that accompanies this recipe.)

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