 |
Peanut Butter and Jelly Pie
 Print Version |
 Email To A Friend
9" graham cracker crumb crust
3 1/2 cups Cool Whip, thawed
1/3 cup jam or jelly of your choice
1 cup milk
1/2 cup chunky peanut butter
1 pkg. (4 serving size) Vanilla Instant Pudding
Spread 1 cup whipped topping in bottom of pie crust; freeze about 10 min. Carefully spoon jam over whipped topping. Gradually blend milk into peanut butter; add pie filling mix and beat until smooth, about 1 min. Fold in remaining whipped topping. Spoon into crust. Freeze until firm, about 4 hours. Garnish, if desired.
Print |
Back to Pie Recipes |
Back to Main Recipe Page
|
