Chocolate Peanut Butter Pie
1 graham cracker pie crust - or 8 single serve pie crusts - (I use reduced fat)
1 pkg instant chocolate pudding
1 cup milk (I use almond milk)
1/2 cup plus 1 tbsp peanut butter (I prefer/use natural)
1 8oz tub of cool whip (I use lite)
Additional cool whip/whipped cream if desired
1. Bake pie crust at 375° for approximately 5 minutes - just enough to get your crust a little golden.
2. Mix together the chocolate pudding mix, milk and peanut butter. You can use a spatula/spoon, but for best results, use a mixer.
3. Fold in the cool whip until well combined. Put pie filling in the pie shell. Cover with plastic wrap or foil and place in the freezer for at least 4 hours. Slice, top with whipped cream and enjoy!
Easy as pie!