1 8-oz. container vegan cream cheese
1 cup sugar
1/2-1 cup peanut butter
1 16-oz. container nondairy whipped cream
1 graham cracker pie crust
• Mix together the vegan cream cheese and the sugar. Add the vanilla and the peanut butter. Fold in the whipped cream. Pour into the crust. Place in the freezer until hard, about 3 to 4 hours.
Makes 1 pie