In a medium mixing bowel, combine peanut butter, cream cheese and splenda. Beat with mixer until well blended. Stir in half the topping and whip together. Spoon mixture into a lightly greased 9 inch glass pie plate.
Freeze for at least 2-3 hours. Top with remaining cool whip before serving.
0 Out of 5 from
You can add this Peanut Butter Pie recipe to your own private DesktopCookbook.