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Peanut Butter Ice Box Pie

Serves: 8
Hands On Time: 
Total Time: 


12 ounces cream cheese, softened
1 (16-ounce) jar crunchy peanut butter
1 1/4 cups sugar
1 1/2 tablespoons unsalted butter, melted
1 1/2 teaspoons vanilla
1 (8-ounce) container frozen whipped topping, thawed
1 chocolate pie crust


In bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese, peanut butter, sugar, butter and vanilla until smooth. Fold in half of the whipped topping. Mound the filling into the pie crust and then smooth the top.

Freeze for 10 minutes and then top with the remaining whipped topping. Refrigerate for at least 4 hours or freeze at least 1 hour. Serve.


Per serving: 854 calories (percent of calories from fat, 61), 18 grams protein, 67 grams carbohydrates, 4 grams fiber, 59 grams fat (23 grams saturated), 53 milligrams cholesterol, 618 milligrams sodium.

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