1 baked pie crust (frozen, deep dish, 9 or 10 inch)
1 package of vanilla pudding (4.6 ounce box of Jello cook and serve pudding.)
3 cups milk (I used low fat milk.)
1 cup powdered sugar
½ cup crunchy peanut butter
8 ounces whipped topping (I used fat-free.)
Make pudding according to package directions – stir pudding mix into 3 cups milk in medium saucepan. Bring to full boil over medium heat, stirring constantly. Pour into a container and cover with plastic wrap directly on surface of pudding. Chill in refrigerator for a few hours or overnight.
Bake pie crust according to package directions – allow frozen pie crust to defrost in countertop for 15 to 20 minutes. Prick crust with a fork all over to prevent bubbling of crust while baking. Bake in 400 degree F for 7 to 9 minutes. Allow to cool completely.
For crumb mixture - in a bowl, mix together powdered sugar
and crunchy peanut butter using a hand mixer until crumbly.
Place half the crumbs into pie shell.
Spoon pudding on top of crumbs.
Place remaining crumbs on top of pudding and reserve a little of the crumbs to sprinkle on top.
Spoon whipped topping on top of the crumbs. Sprinkle reserved crumbs on top.
Store in refrigerator until ready to serve.
This recipe brought to you by Sophie in the Kitchen