Serves: 8
Total Calories: 222
1. In small mixing bowl beat marshmallow creme, peanut butter and milk on medium speed of electric mixer until combined. Fold in whipped topping. Spread in crust.
2. Refrigerate at least 6 hours or until set. Garnish as desired. Store in refrigerator.
This Peanut Butter Cream Pie recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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