Chocolate Peanut Butter Pie
This makes 4 pies and serves 32
4 graham cracker pie crust, 9 inch
1 1/2 cups icing sugar
1 8 oz. pkg. cream cheese
2 large pkg. chocolate instant pudding
1 cup peanut butter
5 cups milk
2 8 oz. Cool Whip
1 12 oz. Cool Whip
Combine cream cheese and peanut butter in large bowl; beat at medium
until light and fluffy. Gradually add the two (8 oz.) containers
Cool Whip and powdered sugar. Continue to beat until smooth. Spoon
evenly into prepared pie crusts. Freeze one hour until firm for
In large bowl, pour in milk and add chocolate pudding mix. Beat
and creamy. Spoon pudding evenly on top of peanut butter layer
in each crust .
Freeze 1 hour until firm for whipped topping.
Take the 12 oz. container of Cool Whip and spoon evenly over each
Sprinkle with chocolate sprinkles. Freeze overnight.
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