Peanut Butter Pie

INGREDIENTS

1 carton (8 oz) frozen whipped topping, thawed
1 nine inch graham cracker crust
1 cup cold milk
1 package (3.4 oz) instant vanilla pudding mix
1/2 cup peanut butter

DIRECTIONS

In a mixing bowl, whisk together milk and pudding mix until thickened. Add peanut butter; mix well. Fold in 1/2 of the whipped topping. Put filling into crust and spread evenly. Spread remaining whipped topping over pie. Cover and freeze for about four hours or until firm. Remove from freezer 10 minutes before serving.


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