Bob Evans' Peanut Butter Pie Copycat restaurant recipes

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Bob Evans' Peanut Butter Pie

1 x 5 oz		package Jell-O instant vanilla pudding
2 cups		cold skim or whole milk
½ cup		whipping cream, whipped
1 ¼ cups		creamy peanut butter
1		prebaked or homemade pie shell, lightly browned
1 x 8 oz		container Cool Whip
For garnish :
		chocolate syrup
		crushed peanuts

1	Whisk together pudding mix and cold milk in bowl until creamy.
2	Add ½ cup whipped whipping cream, peanut butter. Whisk until completely blended.
3	Pour into baked pie shell, cover with generous layer of Cool Whip whipped topping.
4	Put in freezer for 1 hour until set.
5	Remove from freezer, drizzle with your favorite chocolate syrup and crushed peanuts. Cover, chill 2 hours, serve.

Yield: 1 pie

Recipe Type

Copycat, Desserts, Pies

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