1 (8 oz) tub Cool Whip
1 (3 oz) cream cheese
1/3 c. peanut butter
1/2 c. milk
1/2 c. powdered sugar
Mix peanut butter, milk, sugar and cream cheese together and add to Cool Whip; fold in gently. Pour into a graham cracker crust and sprinkle with powdered sugar that has been mixed with a small amount of peanut butter.
This recipe is from the Wabash Kroger cookbook, submitted by Greg Harris.
