Serves: 8
Total Calories: 348
1. In large mixing bowl beat cream cheese and powdered sugar on medium speed of electric mixer until fluffy. Add peanut butter and milk. Beat until combined. Fold in whipped topping. Spread in crust.
2. Refrigerate at least 2 hours or until set. Drizzle with ice cream topping. Store in refrigerator.
*NOTE: Soften cream cheese in microwave at high for 15 to 20 seconds.
This Peanut Butter Magic Pie recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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