Peanut Butter Fudge Pie

• 1 cup Cool Whip, thawed
• 1 graham cracker crust
• 13 cup fudge sauce
• 1 cup cold milk
• 12 cup peanut butter
• 1 34 ounces instant vanilla pudding

1. Spread 1 cup cool whip in bottom of pie crust.
2. Freeze 10 minutes.
3. Carefully spread fudge sauce over top of cool whip.
4. Gradually stir milk into peanut butter until smooth.
5. Add instant pudding to mixture and beat 1-2 minutes.
6. Gently spoon mixture over fudge sauce.
7. Freeze 4 hours or overnight until firm.
8. Let stand room temp for 15 minutes before serving.

graham cracker crust, fudge sauce, cold milk, peanut butter, vanilla pudding

Taken from www.food.com/recipe/peanut-butter-fudge-pie-340559 (may not work)