Submitted by: Pam Naylor, Buffalo, Mo.
Ingredients:
• 2 packages French vanilla instant pudding (3 ounces each)
• 3 C milk
• 1 C peanut butter
• 1 9-inch pie crust (baked)
• 1 carton Cool Whip
Directions:
In a mixing bowl, combine pudding mixes and milk. Beat with an electric mixer until thickened. Add peanut butter and blend thoroughly. Pour into the cooked pie shell, chill until set. Top with Cool Whip before serving.
