Butterscotch-Peanut Butter Pie - cooking recipe

Ingredients

1 envelope sugar-free butterscotch pudding mix
1 envelope unflavored gelatin
2 c. milk
1/2 c. chunky peanut butter
1/2 c. Cool Whip (lite)
1 (8 or 9-inch) graham cracker crust

Preparation

In a 1-quart saucepan, combine pudding mix and gelatin; add milk and cook over low heat, stirring constantly, until mixture comes to a boil.
Add peanut butter and let cool to room temperature.
Spread pudding mixture over prepared crust.
Cover and refrigerate until chilled.
Spread top with Cool Whip.