Protestant Peanut Butter Pie

• 2 (3 oz.) pkg. cook and serve vanilla or chocolate pudding
• 4 c. milk
• 1/2 c. creamy peanut butter
• 3/4 c. confectioners sugar
• 1 baked pie crust (one large or two small)
• whipped cream

1. Cook pudding and milk over medium heat until thickened and bubbly.
2. Remove from the heat, cool slightly.
3. In a bowl, cut peanut butter into the confectioners sugar until small crumbs form. (Depending upon the peanut butter you may have to add more confectioners sugar or peanut butter.)
4. Set aside about 2 tablespoons of crumbs, sprinkle remaining mixture into the pie shell.
5. (I prefer to reserve some to sprinkle on top of the pudding.)
6. Pour pudding over crumbs.
7. Chill until set.
8. Top with the whipped cream, sprinkle with the 2 tablespoons of crumbs you set aside earlier.
9. Sometimes I microwave a little peanut butter and a couple drops of water and stir until it is real runny and drizzle over the whipped cream.

vanilla, milk, peanut butter, confectioners sugar, pie crust, whipped cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=707271 (may not work)