Bob Evans' Peanut Butter Pie Recipe - Cooking Index
Bob Evans' Peanut Butter Pie Recipe - Cooking Index
| 1 | Jell-O instant vanilla pudding - (5 oz) | |
| 2 cups | 474ml | Cold skim or whole milk |
| 1/2 cup | 118ml | Whipping cream - whipped |
| 1 1/4 cups | 296ml | Creamy peanut butter |
| 1 | Prebaked or homemade pie shell - lightly browned | |
| 1 | Container Cool Whip - (8 oz) | |
| Garnish | ||
| Chocolate syrup | ||
| Crushed peanuts |
Whisk together pudding mix and cold milk in bowl until creamy. Add 1/2 cup whipped whipping cream, peanut butter. Whisk until completely blended. Pour into baked pie shell, cover with generous layer of Cool Whip whipped topping.
Put in freezer for 1 hour until set. Remove from freezer, drizzle with your favorite chocolate syrup and crushed peanuts. Cover, chill 2 hours, serve.
This recipe yields 4 servings.
Source:
Classy Clones at http://www.recipegoldmine.com/classyclones.html
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.