Peanut Butter Cream Pie
Makes 8 servings
Image © Publications International, Ltd.
Peanut Butter Cream Pie
Ingredients
3/4
cup powdered sugar
1/3
cup creamy peanut butter
1
baked (9-inch) pie crust
1
cup milk
1
cup sour cream
1
package (4-serving size) instant French vanilla pudding and pie filling mix
5
peanut butter candy cups, divided
2
cups thawed frozen nondairy whipped topping
Combine powdered sugar and peanut butter with fork in medium bowl until blended. Spread evenly in bottom of pie crust.
Place milk and sour cream in large bowl. Add pudding mix. Beat with wire whisk or electric mixer 1 to 2 minutes or until thickened.
Pour half of filling over peanut butter mixture. Coarsely chop 4 candy cups; sprinkle over filling. Top with remaining filling.
Spread whipped topping over filling. Cut remaining candy cup into 8 pieces; place on top of pie. Refrigerate.
©
Publications International, Ltd.
Printed from fbnr.com
Peanut Butter Cream Pie
