Post by Granny Smith on Apr 7, 2008 14:54:27 GMT -5
Two-Tone Cream Pie
contributed by carla
1 (4-serving size) pkg. vanilla cook & serve pudding and pie filling mix
3-1/2 c. milk
1 c. peanut butter chips
1 c. semisweet chocolate chips
1 baked 9" pie crust
In medium saucepan, combine pudding mix and milk. Cook over medium heat, stirring constantly, until mixture comes to full boil; remove from heat. Pour 2 c. hot pudding into small bowl and add peanut butter chips; stir until chips are melted and mixture is smooth. Add chocolate chips to remaining hot pudding; stir until chips are melted and mixture is smooth. Pour chocolate mixture into baked pie crust. Gently pour and spread peanut butter mixture over top. Press plastic wrap directly onto surface. Chill several hours or overnight. Garnish as desired.
contributed by carla
1 (4-serving size) pkg. vanilla cook & serve pudding and pie filling mix
3-1/2 c. milk
1 c. peanut butter chips
1 c. semisweet chocolate chips
1 baked 9" pie crust
In medium saucepan, combine pudding mix and milk. Cook over medium heat, stirring constantly, until mixture comes to full boil; remove from heat. Pour 2 c. hot pudding into small bowl and add peanut butter chips; stir until chips are melted and mixture is smooth. Add chocolate chips to remaining hot pudding; stir until chips are melted and mixture is smooth. Pour chocolate mixture into baked pie crust. Gently pour and spread peanut butter mixture over top. Press plastic wrap directly onto surface. Chill several hours or overnight. Garnish as desired.