Frozen Peanut Butter Pie
An easy to make Frozen Peanut Butter Pie will hit the spot during the summer! Made with rich chunky peanut butter and whip cream.
Prep Time10 mins
Freeze Time4 hrs
Total Time4 hrs 10 mins
- 3 ½ c Cool Whip (8 oz)
- 9 in graham cracker crumb crust
- ½ c strawberry jam (OPTIONAL, I don't do this part)
- 1 c cold milk
- ½ c Creamy Peanut Butter (or Chunky Peanut Butter)
- 4 oz Jello Instant Vanilla Pudding
- 4 oz Jello Instant Chocolate Pudding (OPTIONAL, this was my addition)
Spread 1 cup of Cool Whip in the bottom on the pie crust and freeze for 10 minutes.
Spoon strawberry jam over frozen Cool Whip.
Gradually add milk to peanut butter in a bowl, blending until smooth.
Add pudding mix with electric mixer at low speed (I just did this part by hand just fine). Beat until well blended, 1-2 minutes.
Stir in remaining Cool Whip.
Spoon peanut butter/vanilla pudding/Cool Whip mixture over jam in the pie crust (or if you skipped the jam, the Cool Whip).
Freeze until firm, about 4 hours.
Calories: 367kcal | Carbohydrates: 54g | Protein: 6g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 3mg | Sodium: 423mg | Potassium: 227mg | Fiber: 1g | Sugar: 42g | Vitamin A: 75IU | Vitamin C: 1.9mg | Calcium: 71mg | Iron: 0.7mg