Re: Pudding mixes
Frozen Black-Bottom Peanut Butter Pie
Make crust:
37 Ritz crackers. crushed
6 T. butter or margarine, melted
Press into bottom and up side of 9-inch pie plate; chill.
Carefully spread 1/3 c. hot fudge dessert topping, heated slightly to soften over crust.
Combine:
1 c. creamy peanut butter
1 c. cold milk - mixing well with wire whisk -
Add:
1 pkg. vanilla or chocolate instant pudding mix (4 serving size)
Continue to beat with wire whisk for 2 minutes or until well blended.
Stir in 1/2 tub (using 4 oz from 8 oz tub) Cool Whip and spoon into crust.
Spread remaining 1/2 tub (4 oz from 8 oz tub) over top.
Freeze for 4 hours.
Sprinkle with chopped peanuts.
VARIATION: Use chunky peanut butter in place of smooth.
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