Thursday, July 24, 2014

Crunchy Peanut Butter Pie

30 butter cookies crushed
1/4 cup butter melted
2 tablespoons water
3/4 cup crunchy peanut butter
8 oz cream cheese
1/4 cup butter softened
1 cup powdered sugar
1 tablespoon almond extract
1 cup frozen whipped topping thawed
Optional: chopped nuts

Combine butter cookies, melted butter and water, press into the bottom of a 9" deep dish pie pan.
Blend peanut butter and cream cheese together until smooth, add butter.  Mix in sugar and almond extract blending well.  Fold in whipped topping spread into pie crust.  Sprinkle with nuts if desired.  Cover with plastic wrap and refrigerate at least 4 hours before serving. 

Makes 8 servings

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