1 pk (3.4 oz.) cook-and-serve
-chocolate pudding mix 1/2 c Creamy peanut butter
1 c Whipped topping
1 Graham cracker crust (9″)
Peanuts and additional -whipped topping, optional
Prepare pudding according to package directions. Remove from the heat; whisk in peanut butter. Place pan in a bowl of ice water for 5 minutes, stirring occasionally. Fold in whipped topping. Pour into crust. Cover and refrigerate for 1 hour or until set. Garnish with peanuts and whipped topping if desired. Yield 6 – 8 servings. Typed in MMFormat by cjhartlin@msn.com Source: Quick Cooking
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