Chocolate Peanut Butter Cream Pie |
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Prep Time: 15 Minutes Cook Time: 180 Minutes |
Ready In: 195 Minutes Servings: 8 |
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Another recipe from Food and Family mag added during my quest to save a few recipes before my kids destroyed the magazines. Cook time is chill time. Ingredients:
3/4 cup hot fudge, desert topping divided |
1 (6 ounce) graham cracker pie crust |
1/2 cup creamy peanut butter |
1 1/2 cups cold milk |
2 (3 1/2 ounce) packages vanialla flavored instant pudding and pie filling |
1 (8 ounce) package whipped topping, thawed, divided |
Directions:
1. Spoon 1/2 cup fudge topping onto bottom of the crust. Place in freezer 10 minutes.
2. Mix peanut butter and milk in large bowl until well blended. Add dry pudding mixes; beat 2 minutes or until well blended. (mixture will be thick) Gently stir in half of the whipped topping. Gently spoon over chocolate layer.
3. Top with remaining whipped topping.
4. Refriderate 3 hours or until set. Drizzle with remaining 1/4 cup fudge topping just before serving. Store in the refrigerator.
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