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Ingredients
- 1 whole Pie Crust, Homemade Or Store Bought (I Use Regular, But Some People Like A Graham Cracker Crust Instead)
- 2/3 cups Crunchy Peanut Butter
- 1-1/2 cup Powdered Sugar
- 1 box 3.4 Oz Box, Vanilla Instant Pudding Mix
- 1 pint Half-and-half
- 8 ounces, weight Extra Creamy Cool Whip
Method
- Bake pie crust according to package directions and cool completely.
- Mix peanut butter and powdered sugar in a bowl with a fork until crumbly. Set aside.
- In a large bowl mix pudding with half-and-half and whisk for 2 minutes. Stir in 4 ounces of Cool Whip.
- In the bottom of your crust dump 2/3's of your peanut butter crumbles. Spread pudding mixture over top, then spread a layer of the remaining Cool Whip on top of that. Top with the leftover crumbles and chill for 1 hour.
