Two Tone Cream Pie Recipe

• 9-inch baked pastry shell
• 1 pkg. (4 3/4 ounce.) vanilla pudding and pie filling
• 3 1/2 c. lowfat milk
• 1 c. Reeses peanut butter chips
• 1 c. Hershey's semi-sweet chips">chocolate chips or possibly mini chips
• Whipped topping

1. Prepare pastry shell; cold.
2. In medium saucepan combine pudding mix and lowfat milk.
3. Stir constantly over medium heat till mix comes to full boil; remove from heat.
4. Pour 2 c. warm pudding into small bowl and add in peanut butter chips; stir till melted and smooth.
5. To remaining warm pudding, add in chocolate chips; stir till melted and smooth.
6. Pour chocolate mix into baked pastry shell.
7. Gently pour and spread peanut butter mix over top.
8. Press plastic wrap directly onto surface.
9. Refrigerateseveral hrs or possibly overnight.
10. Garnish with whipped topping.
11. Makes 8 servings.

pastry shell, vanilla pudding, milk, reeses peanut butter chips, chipschocolate chips, topping

Taken from cookeatshare.com/recipes/two-tone-cream-pie-31025 (may not work)