Chocolate Peanut Butter Cream Pie

from a Kraft Foods magazine I got in the mail
3/4 cup hot fudge dessert topping, divided
1 Honey Maid Graham Pie Crust (6 oz)
1 tub (8 oz) Cool Whip, thawed and divided
1/2 cup creamy peanut butter
1 1/4 cup cold milk
2 pkgs (4-serving size each) Jell-O brand vanilla instant pudding

Spoon 1/2 cup of the fudge topping into bottom of crust. Place in freezer 10 minutes.

Whisk peanut butter and milk in large bowl until well blended. Add pudding mixes. Beat for 2 minutes or until smooth. (Mixture will be thick.) Stir in 1/2 of the Cool Whip. Gently spoon over chocolate layer.

Top with remaining Cool Whip. Refrigerate 3 hours or until set. Drizzle remaining 1/4 cup fudge topping just before serving. Makes 10 servings.

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