2/3 C. chunky peanut butter
1/2 C. cream cheese, softened
3 1/2 oz. pkg. instant vanilla pudding mix
1 C. milk
1/3 c. brown sugar; packed
9 inch pie crust, baked

Blend peanut butter and cream cheese in a large bowl. Beat pudding mix into peanut butter mixture with an electric mixer on low speed, gradually adding milk.
Add brown sugar and mix well; pour into baked crust.
Freeze until firm.

Thaw 30 to 45 minutes before serving if pie has been frozen more than 2 hours.

Serves 6 to 8

From Gooseberry Patch - Quick & Easy 2

1 cup powdered sugar
1 cup natural-style, reduced-fat creamy peanut butter (such as Smucker's)
1 (8-ounce) block 1/3-less-fat cream cheese, softened
1 (14-ounce) can fat-free sweetened condensed milk
12 ounces frozen fat-free whipped topping, thawed
2 (6-ounce) reduced-fat graham cracker crusts
20 teaspoons fat-free chocolate sundae syrup

Combine powdered sugar, peanut butter, and cream cheese in a large bowl; beat with a mixer at medium speed until smooth.

1 pkg instant vanilla pudding; (6 oz)
3/4 cup powdered sugar
1/2 cup peanut butter
whipped topping
1 9" baked pie shell

Prepare pudding according to package directions.
Crumble sugar and peanut butter together.
Put 2/3 cup peanut butter crumbs into baked pie shell. Fill with chilled pudding. Top with whipped topping.
Sprinkle remaining peanut butter crumbs over topping.

Keep refrigerated until ready to serve.

Makes 1 9" pie

Recipe by Mary I. Smucker Goshen, IN
College Mennonite Church Source: The Best of Mennonite Fellowship Meals