Chocolate peanut butter cake


Chocolate Peanut Butter Pie


1 (8-ounce) package cream cheese, softened

1/2 cup peanut butter

1 teaspoon vanilla extract

1 1/2 cups powdered sugar

1 (8-ounce) container Cool Whip, thawed

2 cups chopped peanut butter cups, either mini or regular size peanut butter cups

1 store-bought oreo or chocolate graham cracker crust


Beat cream cheese and peanut butter with an electric mixer until smooth. Mix in vanilla.

Beat in powdered sugar until smooth. Fold in Cool Whip until blended.

Fold in 1 1/2 cups chopped peanut butter cups. Spread filling into crust. Sprinkle remaining peanut butter cups on top.

Refrigerate for 2 to 4 hours before serving.


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