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Chocolate Peanut Butter
Cream Pie |
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(Click
here to open a Printer Friendly Version of this recipe)
This is an
easy and delicious dessert that will please those to love
peanut butter. And that's most of us!
Light
Alternative:
Use reduced fat graham cracker crumb crust instead of
regular graham crackers.
Use fat free milk instead of regular milk.
Use Cool Whip Lite Whipped lopping instead of regular
Whipped Cream.
Prep:
15 min. Total: 3 hours 15 min. (Including
refrigerating) |
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3/4
cup hot fudge dessert topping, divided
1 Graham Pie Crust (6 oz.)
1/2 cup creamy peanut butter
1 1/4 cups cold milk
2 pkg (4-serving size each) Jell-O Vanilla Flavor Instant
Pudding and Pie Filling
1 tub (8 oz.) Cool Whip Whipped Topping, thawed, divided
Spoon 1/2 cup of the fudge topping onto the bottom of the
crust.
Place in the freezer for 10 min.
Mix the peanut butter and milk with wire whisk in large
bowl until well blended.
Add the dry pudding mixes and beat for 2 min. or until
well blended. (Mixture will be thick.)
Gently stir in half of the whipped topping.
Gently spoon over chocolate layer.
Top with remaining whipped topping.
Refrigerate for 3 hours or until set.
Drizzle with the remaining 1/4 cup fudge topping just
before serving.
Store any leftover pie in refrigerator.
Serves 8 |
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