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Easter Chilled Peanut Butter Pie

Ingredients:
9-inch graham cracker pie crust 3/4 cup peanut butter 4 ounces cream cheese, softened 1 cup confectioner’s sugar 8-ounce tub of frozen whipped topping, thawed A few peanuts, chopped Drizzle of chocolate syrup ice cream topping

Instructions:
When you have the ingredients softened or thawed you can get out your mixing bowl to blend together the peanut butter, cream cheese and confectioner’s sugar. Blend this until it’s smoothed out. Fold in the thawed whipped topping with a spatula. Don’t beat this heavily; just incorporate it so you have a nice blended filling. When the above ingredients are ready, turn them out into the graham cracker pie crust. You’ll want to jazz up the top of the pie by adding some peanuts, which you have chopped into random sizes. Finally, drizzle a little bit of chocolate syrup like you use on ice cream. Don’t go heavy with the chocolate; just make a couple of chocolate streaks across the top of the creation. You’re now ready to slide the pie into your refrigerator until serving time. Chill it for at least a couple hours. If you have planned to prepare a lot of other foods for the lunch, you can chill the pie for a longer period of time. Readers with questions or comments for Dave Kessler may write to him in care of this publication.

3/28/2018