Peanut Butter Fudge Pie - cooking recipe

Ingredients

1 (8 oz.) container Cool Whip, thawed
1 graham cracker crust
1/3 c. fudge sauce
1 c. cold milk
1/2 c. peanut butter
1 pkg. vanilla instant pudding (4-serving size)

Preparation

Spread 1 cup Cool Whip on bottom of pie crust.
Freeze 10 minutes.
Carefully spread fudge sauce over topping.
Stir milk into peanut butter in a large bowl until smooth.
Add pudding mix. Beat with a wire whisk for 1 to 2 minutes.
Gently stir in remaining topping.
Carefully spoon over fudge sauce.
Freeze 4 hours or overnight until firm.
Let stand 15 minutes or until pie can be cut easily.
Store leftover pie in freezer.
Serves 8.