Fudge Topped Peanut Butter Pie
Sue Wilkinson Wilkinson
ingredients
- 1 Ready Crust Graham Cracker Pie Crust (6oz)
- 1 pkg.(4-serving size) vanilla instant pudding and pie filling mix
- 1 container (8oz) sour cream
- 1/4 cup milk
- 1 pkg. REESE’S Peanut butter Chips, divided
- 2 Tbsp. vegetable oil
- 1 jar (12 oz) chocolate fudge topping
directions
- 1
1. Whisk together pudding mix, sour cream and milk in medium bowl; set aside.
- 2
2. Place 1 1/3 cups peanut butter chips and oil in microwave-safe bowl. Microwave on HIGH 45 seconds or until smooth. Using hand mixer, gradually add to pudding mixture; spread evenly into crust.
- 3
3. Spread chocolate fudge topping over pie; cover and refrigerate 3 hours. Prior to serving, top with remaining peanut butter chips.
Source: Sue Wilkinson
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