Chocolate Peanut Butter Pie – Shirley Scott

Community Recipes

Peanut Butter Layer

1 ¼ cups cold milk

1 3-ounce package Instant vanilla pudding mix

½ cup chunky peanut butter

1 6-ounce graham cracker crust

Using an electric mixer, combine milk and vanilla instant pudding. Beat for 2 minutes. Add peanut butter and beat on low for 30 seconds. Pour into crust.

Chocolate Layer

1 ½ cups cold milk

1 3-ounce package Instant chocolate pudding mix

1 cup whipped topping

Using an electric mixer, combine milk chocolate instant pudding. Beat for 2 minutes. Fold in whipped topping. Carefully spread over peanut butter/ vanilla layers. Cover and refrigerate at least 4 hours before serving.

Yield: 6 servings.