TWO LAYER SILK PIE
Yields 2 pies (6-8 servings each)
2 unbaked pastry shells (9-in.)
2-1/2 cups cold milk
1 pkg. (5.9 oz.) instant chocolate pudding mix
1 can (14 oz.) sweetened condensed milk
1/2 cup creamy peanut butter
1 carton (12 oz.) frozen whipped topping, thawed
Chocolate curls, optional
Line unpricked pastry shells with a double thickness of heavy-duty foil.  Bake at 450 for 8 minutes.  Remove foil; bake 5 minutes longer.  Cool on wire racks.

In a bowl, whisk milk and pudding mix for 2 minutes.  Spread onto crusts.  In a large mixing bowl, beat condensed milk and peanut butter until smooth. 

Set aside 2 cups whipped topping for garnish; cover and refrigerate.  Fold remaining whipped topping into peanut buttter mixture.  Spread over pudding layer.  Refrigerate for 6 hours or until set.  Garnish with reserved whipped topping; top with chocolate curls if desired.
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