Bob Evans Peanut Butter Pie

Yield: 1 pie

Ingredients

• 1 (5 ounce) package Jell-O Instant Vanilla Pudding
• 2 cups cold skim or whole milk
• 1/2 cup whipping cream, whipped
• 1 1/4 cups creamy peanut butter
• 1 pre-baked or homemade pie shell, lightly browned
• 1 (8 ounce) container Cool Whip
• Garnish: chocolate syrup and crushed peanuts

Instructions

1. Whisk together pudding mix and cold milk in bowl until creamy. Add 1/2 cup whipped whipping cream, peanut butter. Whisk until completely blended. Pour into baked pie shell, cover with generous layer of Cool Whip whipped topping.
2. Put into freezer for 1 hour until set.
3. Remove from freezer, drizzle with your favorite chocolate syrup and crushed peanuts.
4. Cover, chill for 2 hours, serve.

Attribution

Posted by CookinMom at Recipe Goldmine - May 4, 2001

Source: Posted by liz Wednesday, 10 May 2000, at 9:57 p.m.