Peanut Butter Chiffon Pie
Ingredients
- 1 envelope unflavored gelatin
- 12 c boiling water
- 2 3 oz pkg cream cheese
- 1 c powdered sugar
- 13 c smooth peanut butter
- 9 oz whipped topping
Directions
- Dissolve gelatin in boiling water
- Cool to lukewarm
- Whip cream cheese until soft and beat in sugar and peanut butter Slowly add gelatin mix blending thoroughly
- Fold in whipped topping
- Pour in graham cracker crust
- Chill 1 to 2 hours