Easy Peanut Butter Pie

120 mins
Serves 1
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Directions

  1. 1In a bowl, mix pudding and cold milk with a mixer for about 2 minutes until thick.
  2. 2In a bowl, mix pudding and cold milk with a mixer for about 2 minutes until thick.
  3. 3In a bowl, mix pudding and cold milk with a mixer for about 2 minutes until thick.
  4. 4Add peanut butter and mix again.
  5. 5Add peanut butter and mix again.
  6. 6Add peanut butter and mix again.
  7. 7Fold in about half of the Cool Whip, saving the rest for topping.
  8. 8Fold in about half of the Cool Whip, saving the rest for topping.
  9. 9Fold in about half of the Cool Whip, saving the rest for topping.
  10. 10Pour mixture into the pie shell.
  11. 11Pour mixture into the pie shell.
  12. 12Pour mixture into the pie shell.
  13. 13Spread remaining Cool Whip on top.
  14. 14Spread remaining Cool Whip on top.
  15. 15Spread remaining Cool Whip on top.
  16. 16Refrigerate for 2 hours before serving.
  17. 17Refrigerate for 2 hours before serving.
  18. 18Refrigerate for 2 hours before serving.

Ingredients

  • 1 graham cracker pie shell
  • 1 graham cracker pie shell
  • 1 graham cracker pie shell
  • 2 boxes instant vanilla pudding
  • 2 boxes instant vanilla pudding
  • 2 boxes instant vanilla pudding
  • 2 cups cold milk
  • 2 cups cold milk
  • 2 cups cold milk
  • 2 heaping spoonfuls Peanut butter
  • 2 heaping spoonfuls Peanut butter
  • 2 heaping spoonfuls Peanut butter
  • 1 container Cool Whip
  • 1 container Cool Whip
  • 1 container Cool Whip

Equipment

mixerbowlspoon

Tips

  • Add more milk if the mixture is too thick.
  • Adjust peanut butter to taste.