Here are the recipes y’all wanted me to post. Let me know how y’all like them. Enjoy.
8 ounces cream cheese
1/2 cup peanut butter
1 cup powdered sugar
1 teaspoon vanilla extract
1/2 cup milk
2 cups Cool Whip
1 baked 9″ crust (graham cracker crust will work)
I also add a dash of lemon extract. (Only splash)
Mix together the first 5 ingredients and fold in Cool Whip. Put into cooked crust and sprinkle 2 tablespoons chopped peanuts on the top. Put in refrigerator 1 hour or longer before serving.
Peanut Butter Fudge.
In a small saucepan, bring to a boil 2 cups of white sugar and ½ a cup of milk. As soon as the mixture reaches a boil, lower the heat to medium, and let the boil rise again. After the mixture has boiled for three minutes, remove from the heat and add in 1 cup of peanut butter, 2 teaspoons of vanilla, and a 7 ounce jar of marshmallow cream. Mix together until thoroughly combined; it should be a pale cream color. Pour the mixture into a baking dish sprayed with non-stick cooking spray, and let sit in the refrigerator until cool. Cut into small squares and enjoy.