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shanfye - Posted January 13, 2004 07:29 AM
PBJ Pie
8-oz. cool whip, divided
9-inch graham cracker crust
1/2 cup strawberry jam
1 cup cold milk
3.5-oz. package vanilla instant pudding mix
1/2 cup smooth peanut butter
Spread 1 cup of cool whip over the bottom of the pie crust. Drop strawberry jam by tablespoonfuls onto topping. Spread carefully. In a bowl, combine milk and pudding mix with a wire whisk until thickened. Add peanut butter to pudding and mix well. Add the remaining whipped topping. Spread the mixture over the jelly. Cover and freeze until firm, 4 hours or more. Soften 10 minutes at room temperature before serving.
Had this last week, it was a pbj lovers fantasy...
Shannon
PBJ Pie
8-oz. cool whip, divided
9-inch graham cracker crust
1/2 cup strawberry jam
1 cup cold milk
3.5-oz. package vanilla instant pudding mix
1/2 cup smooth peanut butter
Spread 1 cup of cool whip over the bottom of the pie crust. Drop strawberry jam by tablespoonfuls onto topping. Spread carefully. In a bowl, combine milk and pudding mix with a wire whisk until thickened. Add peanut butter to pudding and mix well. Add the remaining whipped topping. Spread the mixture over the jelly. Cover and freeze until firm, 4 hours or more. Soften 10 minutes at room temperature before serving.
Had this last week, it was a pbj lovers fantasy...
Shannon