This week’s featured recipe is from Mrs. Mary Bowden. I found this recipe in the “What’s Cookin’? in Kannapolis, North Carolina cookbook that was compiled by the Susanna Wesley Circle of Mt Mitchell United Methodist Church. [© 1980]
Peanut Butter Pie
- 1 (3 oz) pkg cream cheese
- 1/2 cup crunchy peanut butter
- 1 cup confectioners sugar
- 1 (9 oz) ctn Cool Whip
- 2 baked pie shells (or 2 graham cracker crusts)
Mix cream cheese, peanut butter and sugar thoroughly. Fold in Cool Whip. Put into cooled pie crusts and refrigerate.