Peanut butter refrigerator pie, very easy to make.
This was really good! I made it with a chocolate graham cracker crust and added a thin layer of chocolate pie filling (chocolate pudding) to the bottom before adding the peanut butter filling.
To make this even more decadent, freeze the pie after you spoon the filling in the crust. After it is frozen solid, add a layer of hot fudge sauce before adding the whipped topping.
This is a great and easy recipe. Sets up much better than other peanut butter pie recipes I’ve tried which turn out way too soupy.
This is the one! My coffee crew devoured this in less than 30 minutes! Extremely quick to make. It was the best. I choose to use an Oreo crust as I’m a chocoholic. I doubled the amount of peanut butter.
This was a wonderful pie. Light and airy sweet with the light salty flavor from the peanut butter. Now the next time I make this I will make sure it refrigerates over night. Two to 3 hours just doesn’t hold up every well.
I used an Oreo choc. crust and then shaved a Hershey bar over the top. Beautiful presentation. My Father swore this is his new favorite b’day treat. Easy to make great taste will definitely make again. Thanks!
1 (3 ounce) package non-instant vanilla pudding mix
2 cups milk
1 (16 ounce) jar peanut butter
1 (9 inch) pie crust, baked
1 (3.9 ounce) package instant chocolate pudding mix
2 cups milk
1 cup frozen whipped topping, thawed
Combine vanilla pudding mix with 2 cups milk; prepare according to package directions. As pudding heats up, add peanut butter. Stir constantly until peanut butter is melted and mixture is smooth and thickened. Pour mixture into pie crust.
Mix chocolate pudding mix and 2 cups milk according to package directions. Allow to set up 5 minutes, then pour over peanut butter pudding layer. Chill several hours before serving. Garnish with whipped topping if desired.