Monday, May 6, 2013

Peanut Butter Pie


3/4 cup chocolate fudge topping, divided
1 graham cracker pie crust
1 tub (8 oz.) Cool Whip Whipped Topping, thawed
1 1/4 cups cold milk
1/2 cup creamy peanut butter
2 pkg. (4-serving size) Jell-O Vanilla Flavor Instant Pudding & Pie Filling

Spoon 1/2 cup fudge sauce into bottom of pie crust. Gently spread 1/2 of the whipped topping over fudge sauce; place in freezer 10 minutes. Pour milk into large bowl; stir in peanut butter until smooth. Add pudding mixes. Beat with wire whisk 2 minutes or until smooth. (Mixture will be thick.) Immediately stir in remaining whipped topping. Spoon over layers in pie crust.

Refrigerate 3 hours or until set. To serve, drizzle with remaining fudge topping. Makes 8 servings.

There is only one word for this pie, AWESOME!

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