Peanut Butter Pie Recipe
Submitted by Renee Garlen
SFH of Huntsville, AL
1 (8 inch) baked pie crust
1 c. powdered sugar
1/2 c. peanut butter
1 box instant vanilla pudding
(8 oz.) Cool Whip (use cool whip as substitute for milk in pudding)
Mix powdered sugar and 1/2 cup peanut butter until crumbly.
Pour 3/4 of crumbs on pie crust, bottom and sides.
Mix pudding and cool whip as directed and pour on pie crust. Let it set.
Spread Cool Whip/pudding mix on top and sprinkle with the rest of the crumbs.
Cool in fridge and serve.