A delightful no-bake dessert combining the creamy richness of peanut butter and marshmallow in a graham cracker crust.
In a mixing bowl, combine the softened cream cheese, creamy peanut butter, and fluffy marshmallow cream.
Ensure the cream cheese is softened to make blending easier and achieve a smooth texture.
Gradually add the granulated sugar and heavy whipping cream while mixing until the mixture is smooth and creamy.
Add the ingredients slowly to avoid splattering and to ensure even mixing.
Stir in the whole milk until fully incorporated.
Use a spatula to scrape down the sides of the bowl for thorough mixing.
Pour the mixture into the pre-made graham cracker crust, spreading it evenly.
Tap the pie dish gently on the counter to remove any air bubbles.
Freeze the pie for at least 2 hours or until it is firm.
Cover the pie with plastic wrap to prevent freezer burn.
Allow the pie to sit at room temperature for 5-10 minutes before slicing and serving.
Use a warm knife to slice the pie cleanly.
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