Peanut Butter Cream Pie - cooking recipe

Ingredients

1 (9-inch) baked pie shell
3/4 c. powdered sugar
1/2 c. peanut butter
1 box instant vanilla pudding
1 3/4 c. milk
1 (8 oz.) tub Cool Whip

Preparation

Cream powdered sugar and peanut butter together until crumbly, then set aside.
Mix vanilla pudding and milk for 2 minutes.
Add 2/3 cup of Cool Whip; mix well.
Sprinkle 2/3 of the peanut butter mixture in the bottom of baked pie shell.
Pour pudding mixture over this.
Put remainder of Cool Whip on top of pudding. Sprinkle remaining peanut butter crumbs on the top of Cool Whip. Refrigerate 1 to 2 hours before serving.
Serves 6 to 8.