pumba
08-17-2001, 02:51 PM
Ingredients
3/4 cup KRAFT Hot Fudge Topping, divided
1 HONEY MAID Honey Graham Pie Crust (6 oz. or 9 inch)
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1-1/4 cups cold milk
1/2 cup creamy peanut butter
2 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
Preparation
SPOON 1/2 cup of the fudge topping into bottom of crust. Gently top with 1/2 of the whipped topping; place
in freezer 10 minutes.
POUR milk into large bowl; stir in peanut butter until smooth. Add pudding mixes. Beat with wire whisk 2
minutes or until smooth. (Mixture will be thick.) Gently stir in remaining whipped topping. Spoon over layers in
crust.
REFRIGERATE 3 hours or until set. Drizzle with remaining fudge topping just before serving. Garnish with
candy-coated peanut butter candies.
3/4 cup KRAFT Hot Fudge Topping, divided
1 HONEY MAID Honey Graham Pie Crust (6 oz. or 9 inch)
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1-1/4 cups cold milk
1/2 cup creamy peanut butter
2 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
Preparation
SPOON 1/2 cup of the fudge topping into bottom of crust. Gently top with 1/2 of the whipped topping; place
in freezer 10 minutes.
POUR milk into large bowl; stir in peanut butter until smooth. Add pudding mixes. Beat with wire whisk 2
minutes or until smooth. (Mixture will be thick.) Gently stir in remaining whipped topping. Spoon over layers in
crust.
REFRIGERATE 3 hours or until set. Drizzle with remaining fudge topping just before serving. Garnish with
candy-coated peanut butter candies.