Recipe by Zora's Kitchen
"Cool, creamy vanilla pudding and swirls of peanut butter lie beneath mounds of whipped cream. One of my husband's favorite pies."
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1 (9 inch)
pie crust, baked
1 (3.9 ounce) package
instant chocolate pudding mix
I used cook and serve Jello pudding and mixed in the peanut butter after the pudding was done cooking but while it was still hot. It was AMAZING! Definitely a keeper. Very simple, quick and TASTY!
It seemed simple enough. Everything was a great consistency and going great. Followed the directions exactly. The pie had set up beautifully. Put it in the refrigerator to chill and when I took it out to serve it was the consistency of soup. Tasted okay, but one ugly mess. I have a brand new refrigerator that seems to be working ok. So I am mystified.
What's not to like! It's super easy. My kids loved it! And if you have kids you probably have the ingredients in the pantry.
This pie was so easy to make and even more amazing to eat!
Very easy! Great for kids! Simple but delectable! I used an oreo pie shell!
Easy and great :) made my own crust was really good
After I got done making it, I sat down on my couch. When I was pondering I realized that I forgot to bake the crust. other than that the middle turned out good. Mixing peanut butter with the pudding was a great idea!
Great, easy recipe. I made this for a friends get together and they gobbled it up. I made this using cook&serve Vanilla pudding and added 1/4 cup Ovaltine chocolate powder (didn't have chocolate pudding). Added the PB and poured the mixture into a plain crust. I spread 1/2 tub Cool Whip over the cooled pie, then crushed up Graham crackers and spread evenly on top. Will definitely make again.
* Percent Daily Values are based on a 2,000 calorie diet.
Peanut Butter Pie XVI
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 308
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