INGREDIENTS:
1 (9″) pie shell, baked
1 c. peanut butter
2 c. powdered sugar
1 pkg. French vanilla instant pudding
1 pkg. (sm. carton) Cool Whip
DIRECTIONS:
Crumble peanut butter and powdered sugar together. Take 1/2 and put in tightly covered jar and refrigerate for another pie. Now take 1/2 of the remaining and set aside for topping. Put the peanut butter and sugar mixture into pie shell and spread evenly. Mix pudding as directed on box for pie. Pour over peanut butter mixture. Spread to sides. Let set a few minutes. Cover with Cool Whip. Sprinkle with reserved peanut butter and sugar mixture. Put in refrigerator to set.
Note: You may use 1/2 cup peanut butter and 1 cup powdered sugar. That way, there is only enough for 1 pie.
Filed under: Butter Peanut Pie Recipes |
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