°Pre-made graham cracker crust.
°1 c creamy peanut butter
°1 package of 8 ounces soft cream cheese.
°1 cup powdered sugar
°8 oz cold shake, let it thaw and divide in half.
+For the top, I used:
°2 tablespoons of powdered sugar
°1 tablespoon of creamy peanut butter
I beat the cream cheese with the peanut butter cup until smooth. to be dense.
Then I added in a cup of powdered sugar and blended until smooth.
I stir in half of the cool whip until well blended. Mixing it all together with a few cold whisks isn’t enough, but in the end, it’s all good.
The fourth step:
I poured the mixture into a graham cracker crust.
I was covered with the rest of the icy whip.
For the top, I mixed it up, as it would be crumbly. And I poured it over the pie.
I refrigerated the pie for at least 2 hours (more would be better).
Sometimes, instead of rusk, I used mini M&M’s and crushed peanuts too, and spread peanut butter on top.