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Chocolate-Peanut Butter Pie

Submitted by LyricFox

Ingredients

1 8 oz pkg lite cream cheese (room temperature)
½ C chunky peanut butter
1 C powdered sugar
½ C milk (1% or 2% works fine)
3 T cocoa
1 T oil
1 9 oz pkg lite whipped topping (thawed) – divided use
1 prepared 6 oz graham cracker pie crust

Directions

Whip cream cheese until soft and fluff. Beat in sugar. Slowly add milk and blend thoroughly.

Divide mixture into two bowls with 1/3 in one bowl and 2/3 mixture in second bowl.

To the 1/3 cream cheese mixture, add cocoa and oil and 3 oz of dessert topping. Blend well. Pour into pie crust and freeze.

To the 2/3 cream cheese mixture, blend in the peanut butter. Fold in the remaining 6 oz of dessert topping. Refrigerate.

When the piecrust mixture is frozen, gently layer the peanut butter/cream cheese mixture on top and freeze. Garnish with peanuts or shaved chocolate if desired.

This pie is best set out to thaw for about 30 minutes before slicing and serving.