Bob Evans Peanut Butter Pie
1 5 oz. pkg. Jell-O Instant Vanilla Pudding 2 cups cold skim milk (you could use any milk you like)
1/2 cup whipping cream, whipped 1-1/4 cup creamy peanut butter 1 prebaked pie shell of your choice
(use a ready made, refrigerated crust, or you can bake your own), lightly browned 1 - 8 Ounce
container of Cool Whip (or store brand equivalent) 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 & crushed peanuts. Cover, chill 2 hours, serve.
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