No Bake Chocolate Peanut Butter Cream Pie

Thanksgiving is upon us, and that means PIES, lots of pies! I want something simple and yummy around the kitchen so I can eat a piece for breakfast, snack on it in the afternoon, or just have a bite at night. 

No Bake Chocolate Peanut Butter Cream Pie 

1 graham cookie pie crust
1 tub Cool Whip, 8 oz.
1 jar Hershey's chocolate ice cream topping, or any chocolate ice cream topping
1 1/4 cup milk
2 packages JELL-O vanilla flavor instant pudding
1/2 cup creamy peanut butter

What you need.

Use a silicone spatula to spread it evenly.

Freeze for 10 minutes.

Take 1/2 jar, or about 1/3 cup of chocolate topping and spread it on pie crust. Freeze for 10 minutes. In a bowl, combine milk and peanut butter and whisk well. Add instant pudding mix and stir for 2 minutes. Take 1/2 tub of Cool Whip and mix it in. Spoon the mixture on the pie crust and smooth out the top. Put rest of Cool Whip on top and spread. Refrigerate it for three hours. Just before serving drizzle chocolate topping.
Recipe adapted from Kraft.

Mix in Cool Whip.

Smooth out the top.

More Cool Whip on top.

Voila!

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