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Peanut Butter Cream Cheese Pie
Skinny Cooks


Chocolate Coconut Crust (see recipe)
6 oz. cream cheese, softened
3/4 c. confectionersí sugar
1/2 c. peanut butter
2 T. milk
2 c. Cool Whip


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 Canít Be Trusted is written by Dave Kessler. To get Dave Kesslerís book, Skinny Cooks Canít 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.