Recipe for cooking peanut butter cup pie

Desserts to Go with Coffee and Tea :: Perfect Pies

Peanut Butter C. Pie

Serves 8.

3/4 c. hot fudge dessert topping, divided
1 (6 ounce) graham cracker crumb crust
1 (8 ounce) container frozen whipped topping, defrosted, divided
1 1/4 c. cold milk
1/2 c. creamy peanut butter
2 sm. boxes vanilla flavor instant pudding mix

Spoon 1/2 c. of the fudge topping into bottom of crust. Gently top with 1/2 of the whipped topping; place in freezer 10 mins..

Pour milk into lrg. bowl; stir in peanut butter with wire whisk until well blended. Add pudding mixes. Beat with wire whisk 2 mins. or until smooth. (Mixture will be thick.) Gently stir in remaining whipped topping. Spoon over layers in crust. Refrigerate 3 hours or until set.

Drizzle with remaining fudge topping just before serving.