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peanut butter cup pie |
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Peanut Butter Cup PieServes 8. 3/4 cup hot fudge dessert topping, divided 1 (6 ounce) graham cracker crumb crust 1 (8 ounce) container frozen whipped topping, thawed, divided 1 1/4 cups cold milk 1/2 cup creamy peanut butter 2 small boxes vanilla flavor instant pudding mix Spoon 1/2 cup of the fudge topping into bottom of crust. Gently top with 1/2 of the whipped topping; place in freezer 10 minutes. Pour milk into large bowl; stir in peanut butter with wire whisk until well blended. Add pudding mixes. Beat with wire whisk 2 minutes 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. |
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వ్యాఖ్యలు |
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