Peanut Butter Pie

By David Sunn, McLean County Emergency Management Director

1 pkg cream cheese softened
1 to 1-1/4 c of Splenda
1 c peanut butter
16-ounce package Cool Whip
1 large graham cracker crust

Please be advised: You can use reduced-fat cream cheese, peanut butter and Cool Whip.  Blend the creamed cheese and Splenda with a mixer.  Then, add the peanut butter and continue blending. 

Add the Cool Whip one quarter at a time.

Spoon the filling into the graham cracker crust until it is piled high! (David says he enjoys licking the beaters and bowl at this point.)

Place the pie in the refrigerator and let it cool completely before eating.

For something different, David suggests replacing the peanut butter with 1/4 to 1/2 cup of thawed strawberries and juice or crushed pineapple to have a cool fruit pie.