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Chunky Chocolate-Jam
Bars |
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(Click
here to open a Printer Friendly Version of this recipe)
Definitely a crowd pleaser and an easy one to make!
You
can also
make this recipe into apricot-chocolate bar by using
apricot jam instead of the raspberry jam.
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 |
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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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