Bob Evans Peanut Butter Pie
YIELDS 1 PIE
1 (5-ounce) package Jell-O instant vanilla pudding
2 cups cold milk
½ cup whipped cream
1¼ cups creamy peanut butter
1 prebaked pie shell
1 (8-ounce) container Cool Whip
Chocolate syrup, for garnish
Crushed peanuts, for garnish
Whisk together pudding mix and milk in bowl until creamy. Add the whipped cream and peanut butter and whisk until completely blended.
Pour into pie shell and cover with a generous layer of Cool Whip. Put in the freezer for 1 hour, until set.
Remove from freezer and drizzle with your favorite chocolate syrup and crushed peanuts.
Cover and chill for 2 hours.