Serves: 8
Total Calories: 557
1. In large mixing bowl beat sour cream, milk and pudding mix with wire whisk for 1 minute. Set aside.
2. In small microwave-safe bowl combine 1 1/3 cups of peanut butter morsels and oil. Microwave at high for 45 seconds to 1 minute or until smooth, stirring every 15 seconds. Gradually add to pudding mixture, beating on high speed of electric mixer until combined.
3. Spread pudding mixture in crust. Gently spread fudge topping over all. Refrigerate at least 6 hours or until set.
4. Sprinkle with remaining peanut butter morsels. Store in refrigerator.
This Fudge Topped Peanut Butter Cream Pie recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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