Recipes

Make sure cream cheese is soft and room temp, otherwise it beads up. (Does that sound like experience talking here?)

Cream together cream cheese and 2 containers of Cool Whip with mixer on slow speed, increasing to medium.

Add Peanut Butter, powdered sugar and vanilla and continue beating on medium speed until creamy. Spoon into pie crusts.

Top with one half container of Cool Whip on each pie, smoothing it out to ends of pie.

Cover and freeze for 3 to 4 hours.

Allow to sit on counter top for 15 minutes or so before serving to soften some.

You can garnish this with chopped nuts, or chocolate shavings, or anything you like.

But it doesn't need anything, it's delicious like it is.