This recipe for Peanut Butter Cheese Cake, by Johanna Martin, is from Martin Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
8 oz cream cheese (room temp) 1 cup powdered sugar 1 tsp vanilla 1/4 to 1/3 cup peanut butter 8 oz cool whip
Mix on high untill blended all above ingredients. Then add cool whip, mix just until blended. Pour into grahm cracker crust and refrigerate for about 3 hours. Then ready to serve. Optional: can put Chocolate pie filling in bottom of crust. (Instant) I like it better without the pie filling.
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