INGREDIENTS:
1 graham cracker pie crust
1 c. confectioners’ sugar
3/4 c. peanut butter (smooth)
1 box chocolate pudding (not instant, must be cooked)
1 med. size Cool Whip
DIRECTIONS:
Mix peanut butter and sugar until crumbly and pour into pie crust (leave 1 tablespoon aside for garnish).
Cook pudding according to directions on box and pour over peanut butter mixture.
Refrigerate immediately. When cooled, top with Cool Whip and garnish with remaining peanut butter mixture.
December 12th, 2006 by ravi
Filed under: Butter Peanut Pie Recipes |
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Filed under: Butter Peanut Pie Recipes |
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