Whisk mil and gelatin together in a saucepan over low heat. Whisk constantly until mixture boils and gelatin dissolves. Transfer to heatproof bowl and cool 15 minutes.
Beat cream cheese and sugar in large bowl until smooth. Add peanut butter and vanilla, beat one minute more. Slowly add milk/gelatin mixture and beat about 2 more minutes.
Set pie crust in a 10-inch pie pan, carefully pour in filling. Set uncovered in refrigerator and chill several hours until set. Dollop with whipped topping.
Serving
Suggestions
5 PointsPlus per piece
Originally Submitted
1/2/2012
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