Ingredients:
- 1 prepared graham cracker crust (9 inch)
- 1-8 ounce package of cream cheese, softened
- ½ cup creamy peanut butter
- ½ cup confectioners’ sugar
- 1-16 ounce container of frozen whipped topping, thawed
- 2 tablespoons peanut butter morsels
Directions:
- Combine the cream cheese, peanut butter, and confectioners’ sugar until smooth.
- Fold in 1/2 of the whipped topping and spoon the mixture into the graham cracker crust.
- Fold in 1/2 of the whipped topping and spoon the mixture into the graham cracker crust.
- Add the remaining whipped topping on top of the peanut butter mixture and garnish with the peanut butter morsels.
Chill for at least 2 hours or overnight before serving.
Nutrition Per Serving: 605 calories; 367 mg sodium; 49.5 g carbohydrates; 43.1 g total fat; 32 mg cholesterol; 9.5 g protein.
Anne James—also known as Jelly Grandma—is a professional canner and lifelong food preserver with over 55 years of hands-on experience. A retired librarian, paralegal, and self-taught expert in traditional Southern crafts, Anne specializes in canning, jelly-making, cooking, gardening, and quilting. She even has extensive experience as a bartender.
She’s been featured in the Daily Commercial and on Hershey’s website, and is lovingly known as the “go-to canner” in her family and beyond. Her mission is simple: to preserve and pass on the old ways—skills that kept generations thriving without shortcuts or preservatives.
You can find more of Anne’s work at PreservingSweetness.com, on YouTube, and occasionally on SurvivalFreedom.com.
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