1 bottom pie crust
1 c. powdered sugar
1/2 c. peanut butter
1 lg. instant vanilla pudding mix
2 c. milk
8 oz. Cool Whip
Bake pie crust and cool. Stir together powdered sugar and peanut butter until crumbly. Spread over bottom of crust, saving some for top of pie.Mix 1 large instant vanilla pudding with 2 cups milk and stir until thick. Pour on top of crumb mixture. Top with Cool Whip and sprinkle rest of crumbs on top. Chill. Serves: 8.
Thanks to Cindy DeJong for this yummy recipe. We make this quite a bit! I plan on using
gluten free cookie crumb crust for Rick and serve in parfait form so he can enjoy this also.
Have a delicious day,
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