Tuesday, August 18, 2009

Peanut Butter Cream Pie....

1 (9-inch) baked pie crust
1/3 cup creamy peanut butter
1/2 cup powdered sugar
1 (3.5-ounce) package instant vanilla pudding mix
1 3/4 cups milk
1 (8-ounce) container frozen non-dairy whipped topping, thawed

In a small mixing bowl, combine peanut butter and powdered sugar until crumbly; divide mixture in half.
In a separate bowl, mix pudding mix with milk according to directions on package.
Put half the peanut butter mixture in baked pie shell. Pour pudding over and then top with whipped topping. Sprinkle remaining peanut butter crumb mixture on top.
Refrigerate for several hours before serving.
Makes 8 servings.

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