3-ounce package cream cheese
1/2 cup creamy peanut butter
1 cup powdered sugar
12 ounce whipped topping, divided
9-inch graham cracker pie crust
In a large mixing bowl, cream together cream cheese and peanut butter until well combined. In a separate bowl, mix powdered sugar and 1/2 of the whipped topping together; combine with cream cheese mixture and pour into crust. Frost pie with remaining whipped topping. Refrigerate for several hours to set.
Makes 8 servings
**This recipe comes out of Gooseberry Patch's Recipes For Comfort cookbook.**