Chocolate Peanut Butter Pie

D-E-L-I-C-I-O-U-S...and super simple to make.

Ingredients:

Chocolate Graham Cracker Crust (you can also use a pre-made crust):
1 1/4 cup chcolate graham cracker crumbs or oreo crumbs
1/4 cup sugar
5 Tbsp. butter

Filling:
1 (8 oz.) brick lowfat cream cheese softened
3/4 cup creamy peanut butter
1/2 cup powder sugar
1 tsp. vanilla
1 (8 oz.) light cool whip

Directions:

Preheat oven to 350 degrees.  Melt butter in microwave or place butter in 9 inch pie pan, bake until butter is just melted.  Add butter, graham cracker crumbs and sugar to pie pan.  Mix until well blended.  Press into sides and bottom of pie dish being careful not to burn your fingers.  You can choose to bake the crust for a slightly crispier texture or simply use the crust as is.  Optional:  Bake at 350 degrees for 6 minutes.  Let cool.  

You may also use a pre-made pie crust instead.  Again, if you want a crispier crust, you can bake the pie crust at 350 degrees for 6 minutes.  Make sure to completely cool the pie crust.

When the pie crust is completely cooled:  In a medium bowl, mix softened cream cheese with peanut butter until well blended.  Add powder sugar and vanilla and mix until well blended.  Fold in the cool whip until well incorporated.  Fold in the cool whip in until most of the small chucks of cream cheese mixture disappear.  Pour into prepared cooled pie crust and smooth top with a spatula.  Cover and refrigerate for at least 2 hours or up to 24 hours before serving.  Enjoy!

May top with crumbled Reese's, chocolate sauce, whipped cream, or any combo thereof!