Sunday, September 15, 2013

Frozen Peanut Butter Pie

 2 3.4-oz boxes instant vanilla pudding and pie filling
4 cups whole milk, cold
1 cup heavy whipping cream
1 6-oz prepared chocolate graham cracker pie crust
1 cup chocolate chips
1 cup creamy peanut butter
3 tbsp chocolate syrup
Directions 1. Whisk pudding and milk in bowl for 2 minutes. Let stand until thickened, for about 5 minutes. Stir in peanut butter until blended.
2. Beat whipping cream until fluffy then fold into pudding mixture. Add chocolate chips. Pour into crust and freeze until solid, at least 1 hour or up to 4 days.
3. Before serving, soften at room temperature for 30 minutes. Drizzle with chocolate syrup and cut into wedges.

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