New Orleans Peanut Butter Pie

Crust:
3 cups vanilla wafers, crushed (this equals 1 - 12 ounce box)
1 stick melted butter

Filling:
1/2 lb ream chceese, softened
1/2 cup creamy peanut butter
1 tub (8 - 10 oz) tub frozen whipped topping, thawed
1 cup powdered sugar
1/2 can (14 oz) sweetened condensed milk

1 In a large mixing bowl, moisten crumbs with butter and put a thin layer on sides and bottoms of 2 - 9 inch pie pans. Bake at 350 for 7 to 15 minutes or until crust begins to turn golden.

2 In a large mixing bowl, beat cream cheese, peanut butter and sweetened condensed milk with mixer until creamy. Add powdered sugar gradually. Fold in whipped topping. Pout into cooled pie shells and frost with more whipped topping if desired. Garnish with chocolate shavings, peanuts or chocolate morsels. Refrigerate until chilled. Pie also may be frozen.

Source: Marie F (a friend of the Muse Family)

***Story: This is another recipe that reminds me of Julie (my step-daughter). It also reminds me of speech class. Julie and I both have done this recipe for our demonstrative speech in school. I did mine first. This was during the time she was staying with us...she liked the idea and liked the recipe so she decided to do it in her speech class as well. She was very nervous...but handled it like a pro.