1 cup of milk
1/3 cup of creamy peanut butter
1 pkg (3.9oz) instant chocolate pudding mix (do not prepared...it will mix with other ingredients)
1 container (8oz) frozen whipped topping, thrawed (Cool Whip, you can find this in the freezer section of your grocery store)
1 prepared graham cracker crust (also from in the freezer section of you grocery store...very common)
1. Beat milk and peanut butter in large bowl with electric mixture on low speed until smooth. Add pudding mix and continue to beat until thickened about 2 minutes. Gently fold in half of the whipped topping.
2. Spoon mixture into prepared crust and smooth the top. Cover with plastic wrap and refrigerate for at least 3 hour or store overnight.
3. Top each serving with remaining whipping cream (which you can store in icebox not freezer to keep creamy). Best served chilled from the icebox.
