1 (3 ounce) package cream cheese, softened
1 (3 ounce) can evaporated milk
1 (4 ounce) jar marshmallow creme
1 (7 ounce) can frozen whipped topping, thawed
Preheat oven to 450 degrees F (220 degrees C).
Gently butter a 9 inch.9 inch springform pan.
In a medium bowl, cream together cream cheese, evaporated milk, marshmallow creme, and whipped topping. Pour mixture into pie crust.
Bake in preheated oven for 8 to 10 minutes, or until bottom is bubbly. Cool before serving.
Wow! What a Pie! Easy to make and loaded with flavor. Went well beyond my wildest expectations. The cake was delicious as well, so YAY for wild creation!
Peanut butter is great, and this got lost in translation. One graduate student politely informed me that they did not like peanut but would consider it sweet -- a nice inverted nasty surprise. I adhered with peanut butter at the same time, without peanut. This was sweeter and more yummy but my brain worked differently. I believe peanut butter much fancier foods. Unlike some, I did not burn. Nor did I Have to reckon twice. While others scrambled to find the graham crackers, I did it by hand. I did it again, my non-skillet-using husband loved, and it was even tastier. I had no other cheeses so substituted white flaky bread for the crackers. Very tasty indeed. He ate it plain and it was even better...
⭐ ⭐ ⭐ ⭐