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Peanut Butter Pie II




Source of Recipe


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2 packages (3 ounces each ) cook and serve vanilla or chocolate pudding
4 cups milk
1/2 cup creamy peanut butter
3/4 cup confectioners sugar
1 pie pastry (9 inches) baked
whipped cream

In a saucepan, cook pudding and milk over medium heat until thickened
and bubbly. Remove from the heat and cool slightly. Meanwhile, in
a bowl, cut peanut butter into confectioners' sugar until small
crumbs form. (Peanut butter consistency may vary; add additional
confectioners' sugar if necessary.) Set aside about 2 tablespoons
of crumbs; sprinkle remaining mixture into pie shell. Pour pudding
over crumbs. Chill until set. Top with whipped cream; sprinkle
reserved crumbs on top. Yield: 6-8 servings