Recipe 721 - Peanut Butter Pudding Pie

(by Shirley McNevich)


1 ready-made graham cracker crust
2 cups milk
1 - 3oz. box Jell-O vanilla pudding mix (NOT instant)
1 cup Reese's peanut butter chips
2 1/2 cups Cool Whip
1/3 cup Nestle's milk chocolate chips
1 tsp. Crisco shortening

In a saucepan over medium heat add milk and pudding mix--stir. Bring to a boil, and
then reduce heat to low. Add peanut butter chips and stir until melted. Pour entire
mixture into the graham cracker crust. Cool the pie completely. Cover it and
refrigerate at least four hours until it is set. Remove from refrigerator and spoon Cool
Whip over the entire top of the pie. Use a microwave safe bowl--add chocolate chips
and shortening--melt in :30 second increments in the microwave until completely
melted--stir. Let the chocolate mixture stand for 5 minutes, then use a spoon to
drizzle the chocolate mixture over the top of the Cool Whip. Refrigerate overnight.
Keep refrigerated.

Continue to:

• prev: 720 - Layered Fruit Squares
• Index
• next: 722 - Dutch Apple Dessert

Other Recipes:

• 601 - Gingerbread Cake
• 502 - Citrus Punch
• 714 - White Chocolate Chip Cookies
• 653 - Cheese Dip
• 712 - String Bean Salad
• 673 - Butterscotch Drop Cookies

About the author

This recipe is from Shirley McNevich's first Mom's Best Recipes Volume 3. Published here with permission.

Please consider supporting Shirley, by purchasing her cookbooks. Shirley would also be delighted to receive feedback at her email address. Don't forget to check Shirley's blog.

Best Selling Cookbooks: