In a medium bowl, beat together the powdered sugar, vanilla yogurt and cream cheese until thoroughly combined. Add peanut butter and beat until smooth. Gently fold in the whipped topping. Carefully pour the mixture into the pie crust. Drizzle with chocolate syrup and caramel topping and freeze for 2-3 hours or until firm.
No notes available at this time.
Thanks to manifest from St. Louis, MO for submitting this recipe.