Effortless Peanut Butter Cream (Print Version)
# Ingredients:
01 -
One 9-inch pie crust, already baked.
02 -
Half a cup of powdered sugar.
03 -
Quarter cup smooth peanut butter.
04 -
One small box (3.4 oz) of instant vanilla pudding mix.
05 -
One and a half cups of milk.
06 -
Half a cup of smooth peanut butter.
07 -
A single cup of whipped topping (or Cool Whip).
08 -
Two cups whipped topping or an 8 oz container of Cool Whip.
# Instructions:
01 -
Combine the peanut butter with the powdered sugar. Break into tiny bits, about the size of peas. Save half for later use.
02 -
Stir the pudding mix, milk, and peanut butter together for a couple of minutes until it thickens up. Check that it's smooth with no lumps. Gently blend in a cup of whipped topping.
03 -
Scatter half the crumbles over the pie crust. Spoon the peanut butter filling over it and spread it out evenly. Cover everything with whipped topping. Refrigerate for two hours. Sprinkle the leftover crumbles over the top just before eating.
# Notes:
01 -
If using natural peanut butter, make sure to stir it thoroughly first.
02 -
Freshly whipped cream tastes amazing, but it won't last as long as Cool Whip.
03 -
Best consumed within 3–4 days when kept in the fridge.
04 -
Can go in the freezer, but the texture might change.