Restaurant Recipes

Bob Evans Peanut Butter Pie

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Yield: 1 pie


  • 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


  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.


Posted by CookinMom at Recipe Goldmine - May 4, 2001

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

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