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Peanut Butter Pie Recipe

by CookEatShare Cookbook

Ingredients

9 inch pie shell, baked and cooled 1 c. powdered sugar 1/2 c. peanut butter

1 sm. box instant vanilla pudding 8 ounce. Cold Whip 1 1/2 c. lowfat milk

Directions

1. Mix powdered sugar and peanut butter till crumbs form. Set aside. Prepare pudding as directed on package, using only 1 1/2 c. lowfat milk. Fold half the container of Cold Whip into the pudding. Spread out half the peanut butter crumb mix on bottom of pie shell.
2. Then spoon in the pudding and top with the remaining peanut butter crumbs. Garnish with dollops of the remaining Cold Whip and serve.

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