I am a big fan of peanut butter and can eat it on so many things and in so many ways.  I can eat it in a pie, as a dip, on crackers, in a sandwich, on my pancakes and french toast, in a milk shake and just straight out of the jar.  When I came across this recipe I knew it was going to be a winner and it is.

  • 1 8 ounce package cream cheese, softened
  • 1 1/2 cups powdered sugar
  • 1 cup peanut butter
  • 1 cup milk
  • 2 8 ounce container cool whip, thawed
  • 2 9 inch graham cracker crusts – we use the prepared ones
  • Cream together cream cheese, powdered sugar, peanut butter & milk
  • Fold in 1 container of cool whip
  • Distribute into the two crusts, cover & freeze.
  • Before serving put a dollop of cool whip on each piece of pie
  • Serve frozen


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These cookies are one of my all time favorite cookies.  They are super easy to make and there’s only 4 ingredients in them.  They are airy and light and are sorta kinda low fat, especially if you use light whipped topping.



  • 1  box cake mix
  •  1(8-ounce container whipped topping (I use Lite)
  •  2 eggs
  •  powdered sugar, for rolling


  •  Preheat  oven according to the cake mix* directions.
  • Spray a cookie sheet with cooking spray or use parchment paper.
  • Beat together whipped topping & eggs in a medium sized bowl.
  • Add in  the cake mix & stir together. The dough will be sticky and thick
  • Chill the dough in the refrigerator for 30 minutes.
  • Pour about 1/3 cup of powdered sugar in a small bowl
  • Drop chilled dough by TBS into powdered sugar & roll dough around until covered & place on cookie sheet.
  • Bake for about 9-12 minutes.
  • Cool on baking rack

*Due to my extreme love for strawberries we usually buy strawberry cake mix.  Lemon works really good as well

cake mix cookies

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