(by Shirley McNevich)
1 ready-made graham cracker crust
1 - 3oz. box Jell-O vanilla INSTANT pudding
1 - 8oz. Breakstone's sour cream
3/4 cup milk
1 bag Reese's peanut butter chips
2 TBSP canola oil
1 - 12oz. jar hot fudge ice cream topping
In a mixer add sour cream, milk and pudding mix--beat until well mixed. In a microwave safe bowl add canola oil and 1 1/3 cups of the peanut butter chips--microwave on high for 45 seconds, stir and heat again for a few seconds at a time until smooth. Add melted peanut butter chips to pudding mixture in the mixer--beat until mixed. Pour the mixture into the graham cracker crust. Refrigerate until cold. Remove from refrigerator--spread fudge topping and remaining peanut butter chips over the top.
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