|
Instructions |
|
|
Let cream cheese and whipped topping thaw to room temp. Whip Jelly to make smooth and pourable
|
|
|
Whisk together 1/3 C. condensed milk and 1 1/2C. of the whipped topping until smooth; set aside
|
|
|
Combine Cream Cheese, Peanut Butter, and remaining 1/2C. condensed milk in bowl of electric mixer; Mix with paddle attachment until smooth. Add Sugar and mix till blended.
|
|
|
Fold in remaining 3c. Whipped Topping using spatula until well blended. Pour 1/2 mixture in pie crust. Pour Jelly evenly over peanut butter mixture. Refridgerate (or freeze) 1-2 hours and serve.
|
|
|
Originally Submitted
12/11/2010
|