"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Chocolate Peanut Butter Cream Pie, by Jane Fuller, is from SHARING OUR BEST,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
3/4 c. hot fudge dessert topping, divided 1 graham cracker pie crust (6 oz) 1 tub (8 oz) Cool Whip, thawed and divided 1/2 c. creamy peanut butter 1 1/4 c. cold milk 2 pkg. (4-serving size each) Jello brand Vanilla flavor Instant pudding and pie filling
Spoon 1/2 cup fudge topping into bottom of crust. Put in freezer for 10 minutes. Whisk peanut butter and milk until well blended. Add pudding mixes and beat for 2 minutes or until smooth. Stir in 1/2 of the whipped topping. Gently spoon over chocolate layer. Top with remaining whipped topping. Refrigerate 3 hours. Drizzle with remaining 1/4 cup fudge topping.
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