(by Shirley McNevich)
1 ready-made chocolate graham cracker crust
1/3 cup Jif peanut butter
1 - 3.5oz. box Jell-O instant chocolate pudding
1 cup milk
1/2 of an 8oz. Cool Whip (thawed)
In a mixer add chocolate pudding mix and milk--beat. Add peanut butter--beat. Remove bowl from mixer--add 1/2 of the tub of Cool Whip--fold it into the mixture using a spoon. Pour the mixture into the chocolate graham cracker crust--smooth it out using the back of a spoon. Refrigerate overnight.
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