INGREDIENTS
1 9-inch graham cracker pie crust
1 cup creamy peanut butter
8 oz cream cheese, softened
1 cup powdered sugar
8 oz frozen whipped topping, thawed and divided
2 tablespoons powdered sugar
1 tablespoon creamy peanut butter
PREPARATION
Beat cream cheese and peanut butter until creamy and smooth. Add powdered sugar and beat until well-combined.
Fold in ½ of whipped topping until just combined. Pour filling into pre-made graham cracker crust. Spread remaining whipped topping over filling.
In a small bowl, combine 2 tablespoons powdered sugar with 1 tablespoon peanut butter. Stir until small crumbs form. Sprinkle crumbs over top of pie.
Refrigerate for 2 hours or overnight. Enjoy!
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