Happy National Peanut Butter Lovers Day! Yes, that is a thing haha! Well, I love peanut butter…here are some recipes I’ve made in the past: Banana Cake Cupcakes with Choco Peanut Butter Frosting, Peanut Butter Dark Chocolate Chip Oatmeal Cookies and who can forget a little treat for the dog with these home made dog treats?!?
When I lived in North Carolina (shout out to my NC peeps) one of my coworkers gave me this recipe from her church cook book, it is so easy and yummy! So in honor of national peanut butter lovers day, here is the recipe:
Ingredients
- Crust:
- 1 package gluten free chocolate wafer cookies about 10-15 cookies per crust
- 3 Tbs Butter melted (per crust)
- Pie filling makes 3 pies!-the first time i made this i didn't know that and was surprised by how much filling there was:
- 1 8oz package cream cheese, softened
- 2/3 cup crunchy peanut butter
- 2 cups confectioners sugar
- 1 cup milk
- 1 16oz container frozen topping-coolwhip
- 3/4 cup Hersheys chocolate syrup
Instructions
- For the crusts put cookies in a food processor and process until fine crumbs, in a microwave safe microwave the butter, then add the cookies and press into pie plates
- In a large bowl, beat the cream cheese and milk until blended. Mix in the sugar and peanut butter until smooth, then fold in the whipped topping.
- Spoon mixture into all 3 crusts. Drizzle each with chocolate syrup in circles, then use a fork to get the webbed look. Cover and freeze for about 2 to 3 hours.
- Let stand 15-30 minutes at room temperature before serving.
 The lovely ingredients
 The Pie before freezing
 Viola, the pie after freezing
 The inside of the delicious no-bake pie!
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