Directions
- 1In a bowl, mix pudding and cold milk with a mixer for about 2 minutes until thick.
- 2Add peanut butter and mix again.
- 3Fold in about half of the Cool Whip, saving the rest for topping.
- 4Pour mixture into the pie shell.
- 5Spread remaining Cool Whip on top.
- 6Refrigerate for 2 hours before serving.
Ingredients
- 1 graham cracker pie shell
- 2 boxes instant vanilla pudding
- 2 cups cold milk
- 2 heaping spoonfuls Peanut butter
- 1 container Cool Whip
Equipment
mixerbowlspoon
Tips
- Add more milk if the mixture is too thick.
- Adjust peanut butter to taste.
Related recipes
Fudge Brownies
American · Dessert
Cinnamon Roll Peach Cobbler
American · Dessert40m
Grandma Peggy's Apple Cake
American · Dessert
Blueberry Dump Cake
American · Dessert
Mom's Gooey Sugar Cookie Bars (Greta's)
American · Dessert
Bread Pudding with Whiskey Cream Sauce
American · Dessert1h 1m
Lattice Pie Crust
American · Dessert
Ina Garten's Crinkle Cut Chocolate Chip Cookies
American · Dessert
Coconut Custard Pie
American · Dessert
Boxed cake hack
American · Dessert
Salty Honey and Browned Butter Bars
American · Dessert1h 20m
Milk bread maple bar donut twists
American · Dessert