Ingredients:

Chocolate Coconut Crust (see recipe)
6 oz. cream cheese, softened
3/4 c. confectioners’ sugar
1/2 c. peanut butter
2 T. milk
2 c. Cool Whip

Instructions:

Beat the cream cheese and sugar together until it fluffs up. Add the peanut butter and milk and beat until it smoothes out. Fold in the Cool Whip.

Place this filling into the chilled chocolate coconut pie shell. Return the whole pie to the refrigerator for at least 5 hours before serving. Some chocolate curls shaved off a Hershey bar will make a nice garnish for the top of the pie.

Skinny Cooks Can’t Be Trusted is written by Dave Kessler. To get Dave Kessler’s book, Skinny Cooks Can’t Be Trusted, send $12 to: Dave Kessler, 510 Greenbriar Dr., Richmond, IN 47374.

This farm news was published in the March 22, 2006 issue of Farm World.