"The belly rules the mind."--Spanish Proverb

Bob Evans Peanut Butter Pie Recipe

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This recipe for Bob Evans Peanut Butter Pie, by , is from The LSPC Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nel Pisors
Added: Thursday, May 28, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 (5 oz.) pkg. Jello instant vanilla pudding
2 cups cold skim milk (you could use any milk you like)
1/2 cup whipping cream, whipped
1 1/4 cups creamy peanut butter
1 prebaked pie shell of your choice, lightly browned
1 (8 oz.) container Cool Whip
Garnish: chocolate syrup and crushed peanuts

Directions:
Directions:
Whisk together pudding mix and cold milk in bowl until creamy. Add whipped whipping cream and peanut butter. Whisk until completely blended. Pour into baked pie shell, cover with generous layer of Cool Whip. Put in freezer for 1 hour until set. Remove from freezer, drizzle with chocolate syrup and crushed peanuts. Cover, chill at least 2 hours, serve.

 

 

 

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