Our peanut butter cream cheese pie is similar to the others, but here it is.
Peanut Butter Cream Cheese Pie (9-inch pie)
12 ounces cream cheese, softened 3 tablespoons milk 1 1/8 cups powdered sugar 1 1/8 cups peanut butter (or 1 1/2 cups, depending on how much peanut taste is desired) 12 ounces frozen whipped topping 9-inch graham cracker pie shell 3/4 cup coarsely chopped peanuts
In a medium bowl, beat together cream cheese and sugar until light and fluffy. Add peanut butter and milk; beat until smooth and creamy. Fold peanut butter mixture into whipped topping. Pour into prepared crust. Chill 5-6 hours or overnight. Garnish with chopped peanuts. Dottie ... View related article.
I don't have good luck running 3x5 recipe cards through my printer. So, I bought some card stock (not the really heavy stuff) and can print three cards per page, then cut them up.
If the recipe needs to be on the back also, it's a 2-page document, with a separate table on each page. I use a section break to keep the pages apart. I have to be careful when running the card stock through the printer for second time (to be sure the correct "back" prints on the correct front).
I use Microsoft Word; it's a single-column table with 3 rows. I could post the margins, etc., if you'reinterested.
The Microsft template site has some recipe card templates. I can't tell if they print more than one per page. With some of their graphics, it doesn't leave much room for words. I tried a couple of them, but didn't have good luck (probably just me).
