Ingredients
- 1/2 - 3/4 cup powdered sugar
- 1 cup peanut butter
- 1 block cream cheese, at room temperature
- 1 can fat free sweetened condensed milk
- 12 oz whipped topping (like Cool Whip), thawed
- 2 graham cracker crusts (store bought or homemade)
Instructions
- In a large bowl, beat the cream cheese, peanut butter, and powdered sugar with a mixer until creamy with no lumps.
- Pour in the sweetened condensed milk and keep mixing until it’s fully blended.
- With a spatula, gently stir in the whipped topping until no white streaks remain.
- Spoon half the filling into each crust and smooth the tops.
- Refrigerate at least 8 hours, until set.
Freezer Tips
We usually eat one and freeze the other for later!