No Bake Peanut Butter Pudding Pie Food

NO BAKE PEANUT BUTTER PUDDING PIE

Steps:

• In a small bowl, crumble together the peanut butter and powdered sugar.
• Sprinkle 3/4 of the peanut butter mixture on the bottom of the baked pie shell. Save the rest to garnish the top of the pie.
• In a small bowl, mix one small package of vanilla instant pudding with the two cups of milk. Whisk until smooth.
• Pour the pudding over the crumbled peanut butter mixture in the pie shell. Allow the pudding to set for 5 minutes.
• Spread the whipped topping over the pudding and then sprinkle the remaining peanut butter crumbs on top.
• Cover loosely and store the pie in the refrigerator.

NO BAKE PEANUT BUTTER PIE

Steps:

• Beat together cream cheese and confectioners' sugar. Mix in peanut butter and milk. Beat until smooth. Fold in whipped topping.
• Spoon into two 9 inch graham cracker pie shells; cover, and freeze until firm.

SUPER-RICH NO-BAKE CHOCOLATE PEANUT BUTTER PIE

Steps:

• Combine sweetened condensed milk, peanut butter and pudding mix until smooth.
• Fold in whipped topping.
• Pour into pie crust.
• Garnish with peanuts and chocolate shavings.
• Refrigerate for at least two hours. (Cook time is refrigeration time).
• Note: If you use pudding mix with sugar, the pie will turn out grainy-the sugar doesn't dissolve.
• TIP: Use the top of the pie crust container as a cover for your pie. Just remove the paper, give it a good wash and replace it UPSIDE-DOWN over the pie. Re-crimp the edges to hold the lid on. It's the perfect size and your lovely pie won't get squished!

NO-BAKE PEANUT BUTTER PIE

Steps:

• Microwave peanut butter and chocolate in microwavable bowl on MEDIUM (50%) 2-1/2 minutes; stir until chocolate is completely melted and mixture is well blended.
• Pour milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 minutes or until well blended. Add peanut butter mixture; beat until well blended. Gently stir in whipped topping.
• Place bananas on bottom of crust; cover with pudding mixture. Refrigerate at least 1 hour. Store leftover pie in refrigerator.

PEANUT BUTTER PUDDING PIE

Steps:

• In a saucepan, whisk the milk and pudding mix. Cook and stir over medium heat until mixture comes to a boil.
• Reduce heat; stir in the peanut butter chips until melted.
• Pour into the crust. Cover and refrigerate for 3-4 hours or until set.
• Spread whipped topping over pie.
• In a microwave-safe bowl, melt chocolate chips and shortening.
• Cool for 5 minutes. Drizzle over topping. Refrigerate until serving.

NO BAKE PEANUT BUTTER PIE

Steps:

• Combine the 1 1/4 cup graham cracker crumbs with 1/4 cup melted butter.
• Press into bottom and side of pie plate.
• Melt 1 cup peanut butter and 4 squares chopped Bakers white chocolate on medium in microwave for 2 1/2 minutes.
• Stir until smooth.
• Whisk 1 package {4serving size} Jell-o vanilla instant pudding with 1 1/2 cups milk.
• Beat in chocolate mixture.
• Fold in 1 cup thawed Cool Whip Whipped topping.
• Place 1 sliced banana on bottom of crust and spoon pudding on top.
• Chill 1 hour.
• Garnish with the Cool Whip topping.

EASY NO-BAKE PEANUT BUTTER PIE

Steps:

• Mix all ingredients together and place in pie shell.
• Chill for at least an hour before serving.
• Can also be frozen.
• If desired, garnish with additional whipped topping, drizzle with chocolate syrup, sprinkle with peanuts or crushed peanut butter cups.

PEANUT BUTTER PUDDING PIE

Steps:

• In a saucepan, whisk the milk and pudding mix. Cook and stir over medium heat until mixture comes to a boil. Reduce heat; stir in the peanut butter chips until melted. Pour into the crust. Cover and refrigerate for 3-4 hours or until set., Spread whipped topping over pie. In a microwave-safe bow, melt chocolate chips and shortening. cool for 5 minutes. Drizzle over topping. Refrigerate until serving.

NO-BAKE PEANUT BUTTER PIE

Steps:

• In a large bowl, beat cream cheese until fluffy. Beat in peanut butter and sugar until smooth. Gradually add milk; mix well. Fold in whipped topping. Spoon into crust. Refrigerate overnight. Garnish with peanuts.

CHOCOLATE-PEANUT BUTTER PIE

Steps:

• Heat oven to 350°F. Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin.
• In ungreased 9-inch microwavable pie plate, mix butter and 1 tablespoon peanut butter. Microwave uncovered on High 30 seconds; stir until blended. Stir in crushed cereal until evenly coated. Press evenly on bottom and up side of pie plate. Bake 10 minutes. Place in freezer.
• Make pudding mix as directed on box for pie filling, except after cooling 5 minutes, add 2 tablespoons of the 1/4 cup peanut butter; stir a few times just until melted and marbled throughout. Pour into crust.
• In microwavable measuring cup, microwave remaining 2 tablespoons peanut butter uncovered on High 30 seconds. Drizzle over pie. Refrigerate at least 3 hours but no longer than 24 hours until filling is set.