1 eight-ounce Cream Cheese (Room Temperature)
2/3 Cup Creamy Peanut Butter
1 Cup Powder Sugar
1 eight-ounce Container of Cool Whip
1 teaspoon of Vanilla
1 Large Graham Cracker Pie Shell
Cream to gether the cream cheese, peanut butter, sugar, and vanilla.
Fold in the cool whip and pour into the graham cracker pie shell.
Refrigerate for at least three hours.
Note: I like to make the pie early in the day and serve after dinner. This is a wonderful pie that is easy to make and, in my home, does not last.