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Peanut Butter Pie




Source of Recipe


Bobbi Jo at Mimi's


List of Ingredients






One 8-inch prepared pie crust (I like graham cracker crust)
3/4 cup hot fudge topping, room temperature divided
8-oz. whipped topping, thawed and divided (may use whipped cream)
1/2 cup creamy peanut butter
1-1/4 cup cold milk
2 small pkgs. instant butterscotch pudding mix


Recipe





Spoon half of the hot fudge topping into the bottom of the prepared pie crust. Place in freezer for 10 minutes.

Meanwhile, whisk together peanut butter and milk. Add pudding mixes. Beat for 2 minutes or until smooth—mixture will be thick. Fold in half of the whipped topping. Gently spoon mixture over the cooled chocolate layer.

Top with remaining whipped topping. Refrigerate 3 hours or until set. Just before serving, drizzle with the remaining 1/4 cup fudge topping or top with chocolate curls.

Makes 6 to 8 servings.