Serves: 8
Total Calories: 456
1. Spoon 1/2 fudge sauce into bottom of pie crust. Gently spread 1/2 of the whipped topping over fudge sauce place in freezer for 10 minutes.
2. Pour milk into large bowl stir in peanut butter until smooth. Add pudding mixes. Beat with wire whisk 2 minutes or until smooth. Mixture will be thick. Immediately stir in remaining whipped topping.
3. Spoon over layers in crust. Refrigerate 3 hours or until set. To serve, drizzle with remaining fudge topping.
This Peanut Butter Pie recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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