Peanut Butter Icebox Pie

Name: Peanut Butter Icebox Pie
Prep time: 5 min
Total time: 5 min
Yield: 8
Ingredients: 1 graham cracker crust; 1 cup peanut butter; 8 ounces cream cheese; 3/4 cup sugar; 1/4 cup dark brown sugar; 8 ounces Cool Whip; Chocolate syrup

5 mins prepServes 8

This creamy peanut butter icebox pie is a vintage dessert recipe that's perfect for your busy life! It works for everything from family dinners to potlucks. It freezes well so you can make it up to 3 months ahead of time and just thaw it (or serve it frozen) when needed. So easy!

8 servings

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Instructions


0 Add the peanut butter, cream cheese, and both sugars to a mixing bowl and blend on medium speed until completely mixed and the sugar crystals have dissolved. Scrape down sides as needed.
1 Gently fold in half the Cool Whip until no streaks remain.
2 Fold in remaining Cool Whip until completely mixed and there are no streaks of peanut butter or Cool Whip.
3 Spoon into graham cracker crust.
4 Cover.
5 Refrigerate for 8 hours. You may also freeze for up to 3 months.
6 Garnish as desired with chopped peanuts, chopped chocolate, chocolate syrup, or more Cool Whip.

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Peanut Butter Icebox Pie

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