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Ingredients
- 3/4 c. powdered sugar
- 1/2 c. peanut butter
- 1 (9-inch) baked pie shell or graham cracker pie shell
- 1 (3 oz.) pkg. instant French vanilla pudding
- 1 (8 oz.) Cool Whip
Method
- Mix powdered sugar and peanut butter until crumbly.
- Reserve 3 tablespoons for topping.
- Fill bottom of pie shell with crumbly mixture.
- Prepare pudding from package instructions.
- Pour pudding on top of crumbly mixture.
- Chill in refrigerator until pudding sets.
- Top with Cool Whip and remaining crumbly peanut butter mixture.
- Refrigerate leftovers.
