Peanut butter and jelly pie
"I tried this recipe and it has become our favorite pie!"
- Ready In:
- 10mins
- Ingredients:
- 6
- Yields:
-
1 pie
- Serves:
- 6-8
ingredients
- 1 9-inch graham cracker crust
- 226.79 g Cool Whip, thawed
- 118.29 ml jam or 118.29 ml jelly
- 96.38 g package instant vanilla pudding
- 236.59 ml milk
- 118.29 ml peanut butter
directions
- Spread 1 cup of cool whip in bottom of crust.
- Spread jam evenly on top of cool whip layer.
- Mix pudding and milk till thickened.
- Add peanut butter.
- Mix well.
- Fold in remaining cool whip.
- Spread on top of jam layer.
- Cover and freeze for 4 hours.
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RECIPE SUBMITTED BY
Wendy James
Oakland, MD
I work full-time as a C.T. technologist at the hospital. For fun, I like to ride my four wheeler, cook, and shop. I also like to take long walks with my dog, Smokie. If I had a month off, I would probably go to Australia.
