This has got to be one of the lightest peanut butter pie recipes I own!

Before my family faced the challenge of living with peanut allergies, this recipe used to be a favorite for my husband.

I found it more than 10 years ago on the back of a postcard from Mount Vernon Realty Inc. in Northern Virginia.

Ingredients —

1. Four (4) ounces of cream cheese
2. One (1) cup of confectioners’ (powdered) sugar
3. One (1) nine-ounce package of whipped topping
4. One-third (⅓) cup of peanut butter
5. One-half (½) cup of milk
6. One (1) 9” graham cracker crust

Recipe —

1. Whip the cheese until it is soft and fluffy.
2. Beat in the sugar and peanut butter.
3. Slowly add the milk, blending thoroughly.
4. Fold the topping into the mixture.
5. Pour it into the pie shell.
6. Freeze until firm.
7. Before serving, drizzle with chocolate syrup or top with chocolate curled shavings.

Yum!

Love & Soul Always, Kawania