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The Lighthouse Restaurant Peanut Butter Pie


Only one bowl - and no cooking - required for this light pie.

8 ounces cream cheese (at room temperature)
1 cup creamy peanut butter
12 ounces whipped topping (Cool Whip is recommended)
1 1/4 cups powdered sugar
9-inch graham cracker or chocolate cookie crumb crust

With an electric mixer, blend cream cheese and peanut butter together until smooth. Add whipped topping; then add powdered sugar. Blend until smooth and creamy.Spoon into crust. Chill 3 hours.

Serve cold. Serves 8

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