This week is Spring Break and as such, the girls and I decided to take a short trip to see my parents. Growing up my family enjoyed our share of peanut butter. We put peanut butter on bread, bananas, pancakes, crackers–you name it. If it could have peanut butter on it and taste good, we tried it.
I suppose that is probably why I thought my mom invented today’s recipe the first time we had it. It had peanut butter in it and tasted like a little bite of heaven. The closest thing I can relate it too? Peanut butter ice cream…but then, you’d probably haven’t tried that either unless you grew up in my family where mixing vanilla ice cream and peanut butter was not so unusual!
Seeing as I was visiting my parents this week, and the fact that it is National Frozen Foods AND National Peanut Butter month, I decided it was high time to bring back a family classic. If you are not allergic to peanuts this one is definitely a keeper, and one others will be wanting the recipe to at potlucks (if they eat it before it melts)! For extra excitement you can always make it in an Oreo crust, top it with shredded chocolate, or dab on a little extra cool whip and graham cracker crumbs on top. The choice is up to you!
But above all, enjoy! Happy Peanut Butter Frozen Foods month!
Prep Time: 10 min
Total Time: 10 min
- 1 (8 ounce) package cream cheese softened
- 1 1⁄2 cups confectioners’ sugar
- 1 cup peanut butter
- 1 cup milk
- 1 (8 ounce) container cool whip thawed
- 2 (9 inch) prepared graham cracker crusts (or Oreo crusts)
- Cream together cheese, sugar, peanut butter, and milk.
- Fold in cool whip.
- Pour into two crusts, cover, and freeze.
- Serve frozen.