In case you missed it the first time, this is one of those summer desserts you won't forget:
Peanut Butter Pie:
1 9" graham cracker crust
1 Cup creamy peanut butter
1 8 ounce package cream cheese (softened)
1/3 cup sugar
1/2 cup milk
12 ounce container of Cool Whip (must be Cool Whip)
Blend peanut butter, cream cheese and sugar in small bowl, electronic mixer at medium.
Gradually beat in milk.
Fold in Cool Whip.
Spoon into pie crust.
Put in freezer until firm, about 3 hours.
Let set about 1 hour before serving.