Peanut Butter Pie
1 5 oz. pkg. Jell−O Instant Vanilla Pudding
2 cups cold skim milk (you could use any milk you like)
1/2 cup whipping cream, whipped
1−1/4 cup creamy peanut butter
1 prebaked pie shell of your choice (use a ready made, refrigerated
crust, or you can bake your own), lightly browned
1 − 8 Ounce container of Cool Whip (or store brand equivalent)
Garnish: chocolate syrup & crushed peanuts
Whisk together pudding mix and cold milk in bowl until creamy.
Add 1/2 cup whipped whipping cream, peanut butter.
Whisk until completely blended.
Pour into baked pie shell, cover with generous layer of Cool Whip whipped topping.
Put in freezer for 1 hour until set.
Remove from freezer, drizzle with your favorite chocolate syrup & crushed peanuts.
Cover, chill 2 hours, serve.
1 5 oz. pkg. Jell−O Instant Vanilla Pudding
2 cups cold skim milk (you could use any milk you like)
1/2 cup whipping cream, whipped
1−1/4 cup creamy peanut butter
1 prebaked pie shell of your choice (use a ready made, refrigerated
crust, or you can bake your own), lightly browned
1 − 8 Ounce container of Cool Whip (or store brand equivalent)
Garnish: chocolate syrup & crushed peanuts
Whisk together pudding mix and cold milk in bowl until creamy.
Add 1/2 cup whipped whipping cream, peanut butter.
Whisk until completely blended.
Pour into baked pie shell, cover with generous layer of Cool Whip whipped topping.
Put in freezer for 1 hour until set.
Remove from freezer, drizzle with your favorite chocolate syrup & crushed peanuts.
Cover, chill 2 hours, serve.
