In honor of Thanksgiving I’m putting up a recipe for one of my family’s pre-celiac diagnosis favorite desserts. The good part is now that Mi-del is selling gluten free graham cracker crusts we can once again enjoy this fuss free dessert without messing with making a crust by hand. But if you can’t find the graham cracker crust, just use gluten free graham crackers and follow this recipe. OR just spoon the filling into a dessert dish. Yum.
Gluten Free Frozen Peanut Butter Pie
- 1 C smooth peanut butter
- 8 oz cream cheese, softened
- 1/3 C sugar
- 1/2 C milk
- 4 oz (half a tub) of Cool Whip, thawed
- Gluten Free Graham Cracker Pie Crust
Blend peanut butter, cream cheese and sugar in a bowl. Gradually add in milk. Fold in Cool Whip, blending well. Spread into pie crust OR into dessert glasses if you are omitting the crust.
Freeze at least 4 hours and then let stand at room temperature for 10 min to cut. Top with cool whip and chopped peanuts. A drizzle of chocolate syrup is always nice too.
PS. Yes I know Cool Whip is like the most horrible non-food food in the world, but occasionally we do splurge on things such as this. You can try whipped cream instead but make sure your peanut butter is VERY soft.