In large bowl, combine peanut butter and softened cream cheese. Mix with an electric mixer until well-blended. Add powdered sugar and blend very well. Carefully fold in two-thirds of the CoolWhip. Spoon peanut butter mixture into the pie shell. Top with remaining CoolWhip. Chill. Posted to Bakery-Shoppe Digest V1 #219 by Shelley Sparks
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|Serving Size: 1 Serving (1082g)|
|Recipe Makes: 1|
|Calories from Fat: 2535 (66%)|
|Amt Per Serving||% DV|
|Total Fat 281.7g||376 %|
|Saturated Fat 163.3g||816 %|
|Monounsaturated Fat 69.6g|
|Polyunsanturated Fat 18.9g|
|Cholesterol 544.3mg||167 %|
|Sodium 2127.4mg||73 %|
|Potassium 2010.1mg||53 %|
|Total Carbohydrate 269.9g||79 %|
|Dietary Fiber 9.6g||38 %|
|Sugars, other 260.3g|
|Protein 66g||94 %|
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Calories per serving: 3815
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