Peanut Butter Lovers, get ready for a sweet treat that will make your taste buds dance! Iâm excited to share my super-easy, no-bake peanut butter pie recipe thatâs rich, creamy, and irresistibly delicious. The best part? It only takes 20 minutes to whip together!Â
Hereâs what youâll need:Â 4 oz cream cheese
 3/4 cups powdered sugar (also known as confectionersâ sugar)
 1/2 cup creamy peanut butter
 1/2 cup milk
 8 oz thawed whipped topping
 1 ready-made 9-inch graham cracker crust
 Hereâs how to make magic happen:
 In a bowl, beat together cream cheese and powdered sugar until itâs smooth and creamy.
 Stir in your peanut butter and milk, continue beating until itâs smooth as silk.
 Next, fold in the whipped topping gently.
 Now, spoon this heavenly mixture into your graham cracker pie shell.
 Cover it up and pop it into the freezer until it firms up. It should take about 2 and a half hours.Â
 When youâre ready to serve, remove the pie from the freezer and let it soften for about 10 minutes.
Now, hereâs where you can get creative with your topping! Sprinkle some graham cracker crumbs, Oreo pieces, or chocolate chips on top. Or if youâre feeling extra indulgent, drizzle some chocolate and caramel sauce.Â
And voila! Your no-bake peanut butter pie is ready to steal the show at any event. So, go ahead and slice up this creamy delight. Itâs time to enjoy!Â
Remember, sharing is caring, so donât forget to pass this recipe along to all your peanut butter-loving pals!  Happy baking⊠or should I say, âno-bakingâ!Â
Remove the bacon and add in the carrots and onions. As youâre sautĂ©ing the carrots and onions, youâll want to scrape the sides and bottom of the pot, because youâll want to get all of the flavorful brown bits off of the pot and into your soup.

When you smell the fragrance of the onions, go ahead and add in your stock, cabbage, bacon, potatoes, and bay leaf. Stir to combine and then bring to a boil and reduce to a simmer, cooking for twenty to twenty-five minutes.

While many recipes call for salting and peppering your soup as you go, wait until the end to add salt, as the bacon (depending on the brand) may have different salt levels.

Once the cabbage is cooked through, youâre ready to serve!

Garnished with some fresh parsley, this recipe is good to go.

Varying textures of the vegetables makes for delightful bite. The savory meatiness of the bacon and the fragrant aromatic vegetables create a complex but ready-to-drink broth, thatâll cut through any winter weather chill or seasonal cold.

Itâs a great budget-friendly meal, making use of the more affordable side of the produce aisle, and using only a touch of meat.
Irish Cabbage Bacon and Potato Soup is hearty without being heavy, making for a soup you can make literally any time of year.
Irish Bacon Cabbage And Potato Soup
Yield(s): Serves 4 to 5
15m prep time
50m cook time
Ingredients
- 1/2 lb (about 2) potatoes, washed
- 1/2 lb bacon, cut in quarter pieces
- 1 onion, finely chopped
- 1 carrot, peeled and finely sliced
- 4 to 5 cups chicken stock
- 1 bay leaf
- 1/2 cabbage, roughly chopped
- Parsley, chopped (for garnish)
- Kosher salt and freshly cracked black pepper, to taste
Preparation
- Microwave potatoes one at a time until slightly cooked about 7 to 8 minutes at 600 watts. Let rest for a few minutes until easy to touch. Remove the skin and cut into medium pieces, and set aside.
- In a large pot set over medium low heat, gradually cook bacon, rendering the fat until crispy. Remove bacon from the pot and set aside. Leave about 2 tablespoons worth of fat in the pot, removing the excess.
- Sauté onions and carrots until softened and you can smell the fragrance of the onions, about 5 to 7 minutes, stirring to evenly cook the vegetables.
- Add in chicken stock, bay leaf, cabbage, diced potatoes, and cooked bacon.
- Bring to a boil, reduce to a simmer, cooking until the potatoes and cabbage are softened, about 20 to 25 minutes.
- Season with salt and pepper, remove bay leaf, and garnish with parsley.
- Serve and enjoy!
Recipe adapted from Irish Examiner.