Peanut Butter Fudge Pie - cooking recipe

Ingredients

1 graham cracker crumb crust
1 (8 oz.) carton Cool Whip
1/3 c. fudge sauce
1 c. cold milk
1/2 c. peanut butter
1 pkg. instant vanilla pudding

Preparation

Spread 1 cup Cool Whip in bottom of pie crust.
Freeze 10 minutes.
Carefully spread fudge sauce over whipped cream.
Stir milk gradually into peanut butter until smooth.
Add pudding mix and vanilla.
Beat with wire whisk 1 to 2 minutes; gently stir in remaining Cool Whip.
Carefully spoon over fudge sauce.
Freeze 4 hours or overnight.
Let stand at room temperature 15 minutes or until it slices easily.
Store leftovers in freezer.