26 August, 2013
No-Bake Peanut Butter Pie
1 each graham cracker pie crust, 9 inch
12 ounces whipped topping, thawed
2 ½ tablespoons confectioner’s sugar
1 cup crunchy peanut butter
1 capful vanilla extract
In large mixing bowl, combine whipped topping, sugar, peanut butter and vanilla. Beat well.
Pour mixture into pie crust and cover with lid that comes with pie crust.
Refrigerate for several hours before serving.
You might try this with a chocolate flavored pie crust! If you don’t like crunchy peanut butter, use creamy, it is just as good.
Recipe By: Warner Danforth, Linda Bradshaw’s first grandfather in-law