– 1 large prepared graham cracker crust , homemade or store-bought
– 8 oz. cream cheese , room temperature
– ¾ cup creamy peanut butter
– ½ cup powdered sugar
– 16 oz. Cool Whip , thawed
– 1 cup chopped mini peanut butter cups
In a large bowl, combine 8 oz. cream cheese with ½ cup powdered sugar and ¾ cup peanut butter until smooth.
Fold in 8 oz. Cool Whip then pour the peanut butter filling into graham cracker crust.
Top with another 8 oz. Cool Whip and garnish with chopped peanut butter cups.