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No-Bake Peanut Butter ‘Pot’ Pie

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Ingredients: Chocolate Graham Cracker Crust: (You can also use store-bought) 1 ½ cups of graham cracker crumbs (Chocolate or regular can be used.) ¼ cup of white sugar ¾ cup canna butter, melted

For the Filling: 8 oz cream cheese, softened ½ cup confectioners’ sugar ½ cup infused Mystery Baking Company peanut butter 8 oz whipped topping (like Cool Whip), thawed Whipped cream, chocolate syrup (optional toppings)

Directions: In a medium-sized bowl, combine graham cracker crumbs, white sugar and melted canna butter until incorporated. Pour into a 8- or 9-inch pie pan, and press firmly on the bottom and side of the pan to form the crust. Put in the fridge while you make the filling. To make the filling: Beat the cream cheese, confectioners’ sugar and infused peanut butter until smooth. Fold in the thawed Cool Whip. Pour into the graham cracker crust, and spread evenly on top. Chill for 2 to 3 hours or overnight.


In content syndication with Edibles Magazine

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