Labor Day is coming up, a holiday dedicated to the working people. I don’t know about you guys, but I’m looking forward to the weekend. A three day holiday weekend is good for the soul. I feel free and motivated to do more around the house, and experiment in the kitchen trying something new.
With Summer dwindling away, most of us want to savor every last minute of it. That means the majority of us will hit the lake or soak in the pool til our toes wrinkle like raisins. If you are one of those people who aren’t ready to give summer up yet, I have an easy treat to enjoy this weekend.
My oldest sister Jean Smith gave me her recipe. It’s the same one my Aunt Adean Cole gave along with a lil blank recipe book with a few recipes hand written inside when I got married. I’m sure most of you will find this is a husband’s delight and one of the easiest pies to throw together in a rush. Hope you have a fun and safe Labor Day weekend. If you have a recipe you would like to share, email firstname.lastname@example.org
Peanut Butter Pie
1 (6 oz.) ready crust graham cracker crust or chocolate graham cracker crust
(16 oz) frozen whipped topping (thawed) reserve one cup, set aside
1 c. creamy peanut butter
1 c. sugar
1 (8 oz.) cream cheese
Mix all ingredients til smooth, spread into prepared crust. Take reserved cup of whipped topping and spread ontop of mixture. Garnish with crushed Reese cups or peanut butter chips if desired.
Chill 4-6 hours or overnight.