It’s Christmas eve, friends! I know everyone has a lot going on with family, wrapping presents, sleigh bells, and getting ready for Santa, but I wanted to wish you all a Merry Christmas with one last very easy holiday dessert that’s a family favorite!
This is my hijacked version of Aunt Mary’s Peanut Butter Pie.
Yeah. Totally guilty. Cool Whip and Hershey’s syrup. Don’t judge me.
I told you it’s easy. No joke. I hijacked Aunt Mary’s recipe by doubling it and making it with a chocolate graham crust in a spring form pan, but you can totally half everything and throw it into a prepared regular pie crust.
So if you need a quick, easy, and last minute dessert to bring to your Christmas festivities, I got your back. DO IT, YO! Or DO IT! HO HO HO!
This is what was left after my family got their hands on it.
Merry Christmas, y’all!
Peanut Butter Pie
Ingredients
- 2 cups graham crumbs
- 1 stick butter melted
- 2 tablespoons sugar
- 3 tablespoons cocoa powder
- 1 8 ounce block cream cheese softened
- 2 cups confectioner sugar
- 1 cup peanut butter - crunchy or smooth according to preference
- 1 16 ounce container whipped toppinig
- chocolate syrup
Instructions
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Combine graham crumbs, butter, sugar, and cocoa powder in a large bowl
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Press into bottom and up sides of a spring form pan
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Beat cream cheese until soft and fluffy
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Blend in sugar and peanut butter and beat until smooth
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Fold in 3/4 of the whipped topping
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Pour into prepared spring form pan
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Swirl chocolate syrup on top
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Cover pie with remaining whipped topping
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Refrigerate
