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Categories:Viewed: 113 - Published at: 2 years ago
Ingredients
- 34 cup hot fudge, desert topping divided
- 1 (6 ounce) graham cracker pie crust
- 12 cup creamy peanut butter
- 1 12 cups cold milk
- 2 (3 1/2 ounce) packagesvanialla flavored instant pudding and pie filling
- 1 (8 ounce) package whipped topping, thawed, divided
Method
- Spoon 1/2 cup fudge topping onto bottom of the crust.
- Place in freezer 10 minutes.
- Mix peanut butter and milk in large bowl until well blended.
- Add dry pudding mixes; beat 2 minutes or until well blended.
- (mixture will be thick) Gently stir in half of the whipped topping.
- Gently spoon over chocolate layer.
- Top with remaining whipped topping.
- Refriderate 3 hours or until set.
- Drizzle with remaining 1/4 cup fudge topping just before serving.
- Store in the refrigerator.
