Ingredients:
Crust:
2 cups graham cracker crumbs
1/2 cup melted butter
2 Tbsp. sugar
2 cups graham cracker crumbs
1/2 cup melted butter
2 Tbsp. sugar
Pie:
1/2 cup smooth peanut butter
1/4 cup confectioners sugar
1 Tbsp. vanilla
1 (5.1-oz.) box of chocolate pudding
Directions:1/2 cup smooth peanut butter
1/4 cup confectioners sugar
1 Tbsp. vanilla
1 (5.1-oz.) box of chocolate pudding
Preheat the oven to 375°F.
Prepare the pudding as directed and refrigerate until well-set.
To prepare the crust, combine the crumbs, butter, and sugar in a small bowl, then press the mixture into the bottom and sides of your Lock & Lock pie plate. Bake the crust for 10 minutes, then set it aside to cool while you make the filling.
To prepare the pie filling, spoon the peanut butter into a small bowl and microwave it for about 30 seconds. Spread it on the bottom of the cooled crust. Combine the prepared pudding with the sugar and vanilla and spread it over the peanut butter. Snap on the Lock & Lock lid and chill the pie in the refrigerator for at least 3 — 4 hours, or overnight.
Decorate as desired! I like to top mine with fresh whipped cream and peanut butter cups!
Prepare the pudding as directed and refrigerate until well-set.
To prepare the crust, combine the crumbs, butter, and sugar in a small bowl, then press the mixture into the bottom and sides of your Lock & Lock pie plate. Bake the crust for 10 minutes, then set it aside to cool while you make the filling.
To prepare the pie filling, spoon the peanut butter into a small bowl and microwave it for about 30 seconds. Spread it on the bottom of the cooled crust. Combine the prepared pudding with the sugar and vanilla and spread it over the peanut butter. Snap on the Lock & Lock lid and chill the pie in the refrigerator for at least 3 — 4 hours, or overnight.
Decorate as desired! I like to top mine with fresh whipped cream and peanut butter cups!
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