"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Peanut Butter Cup Pie Recipe

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This recipe for Peanut Butter Cup Pie, by , is from Sacred Heart Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Catherine Duell
Added: Friday, August 25, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 c. cold milk
1 pkg. (3.9 oz.) instant chocolate pudding mix
1 c. plus 2 tbsp. chopped peanut butter cups, divided (Reeses)
1 container (8 oz.) frozen whipped topping, thawed (cool whip)
1 chocolate crumb crust pie shell (8 or 9 in.)

Directions:
Directions:
In a bowl, whisk the milk and pudding mix for 2 minutes.
Let stand for 2 minutes or until "soft-set".
Fold 1 c. chopped peanut butter cups and whipped topping.
Spoon into pie crust.
Cover and freeze for 6 hrs. or overnight.
Remove from freezer - 15 to 20 minutes before serving.
Garnish with remaining peanut butter cups.

Personal Notes:
Personal Notes:
You can also use butterscotch pudding and butterfingers candy bars.

 

 

 

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