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9" pie crusts (oreo cookie is best)
cream cheese (softened)
peanut butter (creamy)
This recipe can be cut in half to make only one pie if you like.
In a mixer, cream the cream cheese and peanut butter together until smooth. Slowly add the confectioners sugar until thoroughly blended, scraping sides thoroughly.
At medium speed, add cool whip slowly, beating thoroughly scraping sides to ensure mixture is completely blended.
Pour half the mixture into each pie crust and smooth with a spatula. Use the plastic tops of the pie crusts inverted as a cover. Refrigerate for one hour before serving.