Ingredients
2 packages (3 ounces each) cook-and-serve vanilla or chocolate pudding4 cups milk1/2 cup creamy peanut butter3/4 cup confectioners’ sugar1 pastry shell (9 inches), bakedWhipped cream
Preparation
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.
