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Monday, December 1, 2008

25 Days of Desserts - Day 16

Chocolate Peanut Butter Pie

Yield: 8 servings

3/4 cup hot fudge ice cream topping
1 graham cracker pie crust
1/2 cup (6 oz.) creamy peanut butter
1-1/4 cups cold milk2 pkg (4-serving size each) vanilla instant pudding
1 tub (8 oz.) Cool Whip Whipped Topping, thawed

Spoon 1/2 cup of the fudge topping onto bottom of crust. Place in freezer for 10 minutes. Mix peanut butter and milk with wire whisk in large bowl until well blended. Add dry pudding mixes; beat 2 minutes or until well blended. The mixture will be thick. Gently stir in half of the whipped topping. Gently spoon over chocolate layer. Top with remaining whipped topping. Refrigerate for 3 hours or until set. Drizzle with remaining 1/4 cup fudge topping just before serving.

Store leftover pie in refrigerator.

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