top of page

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.)

Recent Posts

See All

Gołąbki (Crispy Fried Cabbage)

(by Laurel DiGangi) 5 c. cooked white long grain rice 1 1/2 large onions, finely chopped 1 - 2 T. butter 3 lb. ground beef salt, pepper, and garlic powder to taste 2 eggs 2 large heads of cabbage butt

Strawberry Ice Cream

(by Celeste Miller) (using a hand-cranked ice cream freezer) 2 c. mashed fresh strawberries 2 c. whole milk 2 c. heavy cream 1 c. white sugar Combine all ingredients thoroughly, and pour into the can,

Shepherd's Pie

(by Lally Pia) For the filling: 1 1/2 lb. ground beef 1 large onion, chopped 1 stick celery, chopped 1 t. finely grated fresh ginger root 1 t. finely chopped garlic (2 cloves) 2 T. chopped cilantro 6

bottom of page