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Friday, April 27, 2012

♥ Chilly Peanut Butter Pie ♥

•1 carton (8 ounces) frozen whipped topping, thawed, divided
•1 graham cracker crust (9 inches)
•1/2 cup strawberry jelly or jam
•1 cup cold milk
•1 package (3.4 ounces) instant vanilla pudding mix
•1/2 cup peanut butter

•Spread 1 cup whipped topping over the bottom of the crust. Drop jelly by tablespoonfuls onto topping; spread carefully. In a bowl, whisk milk and pudding mix until thickened. Add peanut butter; mix well. Fold in the remaining whipped topping. Spread over jelly.

• Cover and freeze for 4 hours or until firm. Remove from the freezer 10 minutes before serving.

Yield: 6-8 servings.

~~Quick Cooking May/June 2001~~

1 comment:

Linda J. said...

I love peanut butter pie. This one is a little different with the addition of jam or jelly. Interesting twist...