Double Peanut Butter Pie
Servings and Ingredients
|6 Hy-Vee bakery peanut butter cookies, finely crushed|
|¼ c. Hy-Vee granulated sugar|
|2 tbsp. Hy-Vee butter, melted|
|1 (3.4 oz) pkg Hy-Vee instant vanilla pudding mix|
|1 ½ c. Hy-Vee skim milk|
|½ c. Hy-Vee creamy peanut butter|
|Thawed Hy-Vee whipped topping and crushed Hy-Vee bakery peanut butter cookies, for serving|
- Preheat oven to 375 degrees.
- Combine crushed cookies, sugar and butter and press firmly onto bottom and up the sides of a 9-inch pie plate. Bake for about 8 minutes or until edges start to brown. Cool completely before filling.
- Prepare pudding according to package directions using 1-1/2 cups milk. Whisk peanut butter into pudding. Spread in cooled pie crust. Cover and refrigerate for at least 3 hours. Serve with whipped topping and crushed cookies, if desired.