Frozen Peanut Butter Cheesecake Recipe

1 ready to use graham cracker or chocolate cookie crust

1 (8 ounce) package of cream cheese, softened

1 cup powdered sugar

1/2 cup peanut butter

1/2 cup milk

1 (9 ounce) tub of frozen whipped topping, thawed

Coarsely chopped peanut butter cups for filling and garnish, if desired.

Directions:

With electric mixer on medium speed, beat the cream cheese until smooth. Gradually add the powdered sugar until well blended, then add the peanut butter and milk until they are also well blended.

Fold in the thawed whipped topping and pour the mixture into the ready to use crust. cover and freeze until firm, at least 5 hours. Allow to thaw slightly before serving. Refreeze any leftovers.

Serves 8.

Sometimes I will stir chopped peanut butter cups into the filling and also top the cheesecake with the chopped peanut butter cups before freezing.

Frozen Peanut Butter Cheesecake Recipe-->No Bake Cheesecakes