Peanut Butter Chiffon No-Bake Pie

Ingredients

• 1 envelope unflavored gelatin
• 12 c boiling water
• 12 8 oz pkg cream cheese softened
• 1 c confectioners sugar
• 13 c smooth peanut butter
• 1 9 oz container prepared nondairy whipped topping
• 1 9-inch graham cracker crust
• 14 c finely chopped peanuts can use 34 c

Directions

1. Dissolve gelatin in boiling water
2. Cool to lukewarm
3. Whip cheese until soft and fluffy
4. Beat in sugar and peanut butter Slowly add gelatin mixture
5. Fold in whipped topping
6. Pour into pie shell
7. Sprinkle with peanuts until firm
8. Refrigerate and leave 1 to 2 hours
9. I always do overnight as the longer the better the flavor
10. Yields
11. 6 to 8 servings