(3) 14 oz. cans sweetened condensed milk
3/4 cup key lime juice
16 oz. thawed whipped cream topping
(2) 9″ ready-made graham cracker pie crusts
Combine milk and lime juice in a large bowl.
Carefully fold in whipped topping.
Pour mixture into pie crusts.
Freeze pies until ready to eat.
1 (8 ounce) package cream cheese
1 1/2 cups confectioners’ sugar
1 cup peanut butter
1 cup milk
1 (16 ounce) package frozen whipped topping, thawed
2 (9 inch) prepared graham cracker crusts
Beat together cream cheese and confectioners’ sugar. Mix in peanut butter and milk. Beat until smooth. Fold in whipped topping.
Spoon into two 9 inch graham cracker pie shells; cover, and freeze until firm.
1-graham cracker pie crust
1-8 oz. package cream cheese, softened
1-12 oz. container cool whip, thawed
1-can Eagle brand sweetened condensed milk
juice of 1/2 medium lemon
1 14 or 16 oz. can crushed pineapple, drained
Beat cream cheese on high for 3-4 minutes. Stir in cool whip, milk, and lemon. Mix for two minutes and it will thicken a little. Add pineapple, stir and spoon into crust.
3/4 cup creamy peanut butter
1 (3 ounce) package cream cheese
1 1/4 cups confectioners’ sugar
1 (12 ounce) container frozen whipped topping, thawed
1 (9 inch) prepared chocolate cookie crumb crust
In a large bowl, mix together peanut butter, cream cheese and sugar. Then stir whipped topping into peanut butter mixture. Whisk until smooth and no lumps remain.
Pour filling into pie crust and refrigerate for about 3 hours until pie is firm.