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Monday, August 20, 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:

Annesphamily said...

Oh my have you tired all these desserts? They look so fabulous! I like chocolate with my peanut butter pie but this is looking really yummy with a tall glass of ice cold milk! Sigh!