This is a great recipe that Tim discovered on the internet for one of our special Saturday evenings. It was so easy to prepare that I'm sure we will have this many more times. If you're looking for a quick dessert, this is a great one to try. Total prep time was 20 minutes and then you place in the freezer for 2 hours. Tim modified the sugar in the recipe. It calls for 1 1/2 cups of confectioners sugar. He replaced it with Splenda sugar, cup for cup. I've included the original recipe along with the changes that Tim made. To make grain-free, eliminate graham cracker crust and make in glass dish and serve like ice cream.
Ingredients:
1 (8 oz) package cream cheese
1 1/2 cups confectioner sugar (Tim used Splenda Sugar)
1 cup peanut butter
1 cup milk
1 (16 oz) package cool Whip (Tim used no sugar Cool Whip)
2 9 inch prepared graham cracker crusts
Directions:
Beat together cream cheese and sugar. Mix in peanut butter and milk. Beat until smooth. Fold in whipped topping. Spoon into pie shells; cover and freeze until firm.
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