Bob Evans Peanut Butter Pie
1 (5 oz.) pkg. Jell-O Instant Vanilla
2 cups cold skim milk
1/2 cup whipping cream, whipped
1 1/4 cup creamy peanut butter
1 prebaked pie shell of your choice (use
a ready made, refrigerated crust, or you
can bake your own), lightly browned
1 (8 Ounce) container of Cool Whip (or
store brand equivalent)
Garnish: chocolate syrup & crushed
Whisk together pudding mix and cold milk in bowl until creamy. Add 1/2 cup
whipped whipping cream, peanut butter. Whisk until completely blended.
Pour into baked pie shell, cover with generous layer of Cool Whip whipped
topping. Put in freezer for 1 hour until set. Remove from freezer, drizzle with your
favorite chocolate syrup & crushed peanuts. Cover, chill 2 hours, serve.