This is a good dessert for hot weather because it is chilled before serving.
Beat peanut butter, cream cheese and sugar. Gently fold in 3 cups Cool Whip. Spoon into pie shell and smooth to edges of pie shell.
Microwave topping for 1 minute. Spread over pie. Refrigerate until serving time. Top with rest of Cool Whip, leaving 1-2 inch gap between crust and toppings.
Source: recipe is from Jif Peanut Butter website. I use store brands vs. name brands because they are cheaper.
By Kay from Boonville, NC
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