Over the weekend we went to paint pottery at Color Me Mine and have some eats and drinks at Colley Cantina. We laughed and laughed and laughed until we couldn't laugh any more.
We made these awesome mugs!
I'm lucky to have a friend that knows so much about me and still loves me anyway. We love to laugh. We love Mexican and Margaritas. We love to thrift shop together. We watch the same great movies. We have a strange sense of humor. We are flamingos in a flock of pigeons. She is the pop to my tart, the star to my burst and the peanut to my butter.
1 (8 ounce) package cream cheese
1 1/2 cups confectioners sugar
1 cup peanut butter
1 (16 ounce) package frozen whipped topping, thawed
1 (9 inch) prepared graham cracker crust or chocolate cookie crust
Beat together cream cheese and confectioners sugar. Mix in peanut butter. Beat until smooth. Fold in whipped topping.
Spoon into crust. Cover, and freeze until firm.
*NOTE: The crust can be made with graham crackers and a tablespoon of cocoa powder if you don't have chocolate cookies. Nutter butter cookies also make a great crust!