Saturday, April 3, 2010
Peanut Butter Cup Pie
Peanut Butter Cup Pie
8 servings
2 packages (8 ounces each) cream cheese, softened
1 cup sugar
2/3 cup creamy peanut butter
2/3 cup whipped topping
14 peanut butter cups, divided
1 chocolate crumb crust
Beat the cream cheese, sugar and peanut butter until light and fluffy. Fold in whipped topping. Coarsely chop half of the peanut butter cups; stir into cream cheese mixture. Spoon into crust. Quarter remaining peanut butter cups; arrange over the top. Refrigerate for at least 4 hours before serving and enjoy!
2/3 cup creamy peanut butter
2/3 cup whipped topping
14 peanut butter cups, divided
1 chocolate crumb crust
Beat the cream cheese, sugar and peanut butter until light and fluffy. Fold in whipped topping. Coarsely chop half of the peanut butter cups; stir into cream cheese mixture. Spoon into crust. Quarter remaining peanut butter cups; arrange over the top. Refrigerate for at least 4 hours before serving and enjoy!
Easter Dinner Menu
~Easter Dinner~
spiral sliced ham
mashed potatoes
macaroni and cheese
buttered corn
glazed baby carrots
green bean salad
spinach and strawberry salad
pink fluff salad
deviled eggs
pickles and olives
crescent rolls
cupcakes
butter cookies
peanut butter cup pie
jelly beans, cadberry eggs, and robin's eggs
lemonade
iced tea
coffee
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