Peanut Butter Pie

[Angie, if you happen to read this blog, this post is for you. ]
I haven't made this peanut butter pudding pie recently, but every time that I have made it in the past Brett has loved it. I was either going to make a peanut butter pie or a grasshopper pie for his birthday. As you can see from my previous post the grasshopper pie won this year. Brett would not have been disappointed either way.

I have tried other peanut butter pie versions, including some that call for cream cheese. Brett is not picky--he has pretty much liked them all (including this version). However, this was the original recipe that introduced our family to frozen peanut butter desserts.

I never have fudge topping on hand, and since it's not that important to me I leave it out. I think sometimes I put the peanut butter filling in first, followed by the Cool Whip depending on my mood.

Peanut Butter Pie
Source: Keebler, Jell-O, Cool Whip advertisement

3/4 cup chocolate fudge topping, divided
1 Keebler Ready Crust Graham Cracker Pie Crust (6 oz.)
1 tub (8 oz.) Cool Whip Whipped Topping, thawed
1 1/4 cup cold milk
1/2 cup creamy peanut butter
2 pkg. (4-serving size) Jell-O Vanilla Flavor Instant Pudding & Pie Filling

Spoon 1/2 cup fudge sauce into bottom of pie crust. Gently spread 1/2 of the whipped topping over fudge sauce; place in freezer 10 minutes.
Pour milk into large bowl; stir in peanut butter until smooth. Add pudding mixes. Beat with wire whisk 2 minutes or until smooth. (Mixture will be thick.) Immediately stir in remaining whipped topping. Spoon over layers in pie crust.
Refrigerate 3 hours or until set. To serve, drizzle with remaining fudge topping.
Makes 8 servings.