Peanut Butter Pudding Pie
Peanut Butter Pudding Pie
2 cups milk
1(3 oz) pkg cookand serve vanilla pudding mix
1 cup peanut butter chips
1 graham cracker crust (9")
2 1/2 cups whipped topping
1/3 cup milk chocolate chips
1 tsp shortening
In a medium saucepan, whisk the milk and pudding mix. Cook and stir over medium heat until it comes to a boil. Reduce heat; stir in peanut butter chips. Cook until melted. Pour into crust. Cover and refrigerate overnight or at least 3-4 hours until set. Spread whipped topping over top of pie. Melt chocolate chips and shortening; stir together. Cool for five (5) minutes or until it still can be drizzled but not hot enough to "melt" the whipped topping. Keep refrigerated until ready to serve. Refrigerate any leftovers.
__________________
I know the Lord never gives you more than you can handle, but sometimes I wish He didn't trust me so much.
|