1 Keebler Ready Crust Graham Cracker Pie Crust
1 tub (8 oz.) Cool Whip Whipped Topping, thawed
1-1/4 cups cold milk
1/2 cup creamy peanut butter
2 pkg. (4 serving size) Jell-O Vanilla Flavor Instant Pudding & Pie Filling
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| PEANUT BUTTER PIE | |||
| 3/4 cup chocolate fudge topping, divided 1 Keebler Ready Crust Graham Cracker Pie Crust 1 tub (8 oz.) Cool Whip Whipped Topping, thawed 1-1/4 cups cold milk 1/2 cup creamy peanut butter 2 pkg. (4 serving size) Jell-O Vanilla Flavor Instant Pudding & Pie Filling |
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| Spoon 1/2 cup fudge sauce into bottom of pie crust. Gently spread 1/2 of the whipped topping over fudge sauce; place in freezer 10 minutes. Pour milk into large bowl; stir in peanut butter until smooth. Add pudding mixes. Beat with wire whisk 2 minutes or until smooth. (Mixture will be thick.) Immediately stir in remaining whipped topping. Spoon over layer in pie crust. Refrigerate 3 hours or until set. To serve, drizzle with remaining fudge topping. | |||