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Peanut Butter Cream Pie



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Peanut Butter Cream Pie 1 Picture


  • 1/2 cup Skippy® Creamy Peanut Butter
  • 1/3 cup sugar
  • 1 package (8 oz.) cream cheese, softened
  • 1 container (8 oz.) frozen whipped topping, thawed
  • 9-inch chocolate crumb crust
  • 1 cup hot fudge topping, room temperature


Servings 8


Step 1

In large bowl, with electric mixer on medium speed,beat Skippy® Creamy Peanut Butter, sugar and cream cheese, scraping down sides of bowl occasionally, 2 minutes or until smooth. Fold in 1/2 of the whipped topping.

Into pie crust, evenly spoon peanut butter mixture,
then evenly spread fudge topping; top with remaining
whipped topping. Refrigerate at least 3 hours before
serving. Drizzle, if desired, with additional melted
Peanut Butter.

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