Ingredients

• 3 fl.oz. Cambrooke Pea-Not Butter, room temperature
• 4 fl.oz. Cambrooke Cream Cheese, room temperature
• 1 tsp vanilla extract
• ½ cup sugar, powdered (confectioners)
• ¼ cup Cool Whip, whipped topping
• 6 crust(s) Ready Crust Mini Graham Cracker Pie Crust

Directions

• In the bowl of a stand mixer with the paddle attachment, add pea-not butter and cream cheese. Cream together until light and fluffy. Add powdered sugar and vanilla and mix until combined. With a spatula, add cool whip and gently fold into pea-not mixture.
• Fill each mini graham cracker crust with 45g of the pea-not butter filling. Refrigerate until ready to use. Serve cold with a small dollop of cool whip.

Recipe developed by Amber Gibson, HCU Mom and HCU Network Recipe Coordinator.

Nutrition

	Per Recipe	Per Serving
Protein, g	8.5	1.4
Calories	1320	220