Two-Layer Silk Pie

• 2 unbaked pastry shells (9 inches)
• 2-1/2 cups cold 2% milk
• 1 package (5.9 ounces) instant chocolate pudding mix
• 1 can (14 ounces) sweetened condensed milk
• 1/2 cup creamy peanut butter
• 1 carton (12 ounces) frozen whipped topping, thawed
• Chocolate curls and chopped peanuts, optional

1. Line unpricked pastry shells with a double thickness of heavy-duty foil. Bake at 450u0b0 for 8 minutes. Remove foil; bake 5 minutes longer. Cool on wire racks.
2. In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand until soft-set. Spread into crusts.
3. In another large bowl, beat condensed milk and peanut butter until smooth. Set aside 2 cups whipped topping for garnish; cover and refrigerate.
4. Fold remaining whipped topping into peanut butter mixture. Spread over pudding layer. Refrigerate for 6 hours or until set.
5. Garnish with reserved whipped topping; top with chocolate curls and peanuts if desired.

pastry, milk, chocolate pudding, condensed milk, peanut butter, frozen whipped topping, chocolate curls

Taken from www.tasteofhome.com/recipes/two-layer-silk-pie/ (may not work)