Ingredients Jump to Instructions ↓

  1. 2 unbaked pastry shells (9 inches) 2-1/2 cups cold 2% milk 1 package (5.9 ounces) instant chocolate pudding mix 1 can (14 ounces) sweetened condensed milk 1/2 cup creamy peanut butter 1 carton (12 ounces) frozen whipped topping, thawed Chocolate curls and chopped peanuts, optional

Instructions Jump to Ingredients ↑

  1. Line unpricked pastry shells with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on wire racks. In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand until soft-set. Spread into crusts. In another large bowl, beat condensed milk and peanut butter until smooth. Set aside 2 cups whipped topping for garnish; cover and refrigerate. Fold remaining whipped topping into peanut butter mixture. Spread over pudding layer. Refrigerate for 6 hours or until set. Garnish with reserved whipped topping; top with chocolate curls and peanuts if desired. Yield: 2 pies (6-8 servings each).


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