Chocolate peanut butter pudding pie is unfortunately my first victim, a graham cracker crust filched from a banana cream cheesecake that needs only refrigeration.
1-3/4 c graham crackers, 1/4 c sugar, 1/4 c butter, 350 for 5-7 minutes
If that's all two-layer silk pie asks of me, then your 9-in pie plate is certainly not the place for this, I'd definitely employ your smallish rectangular glass dish and call it good. The crust began as a cheesecake needing only refrigeration, we've whisked a 5 oz box of chocolate pudding with 2-1/2 c cold milk for two minutes until soft-set.
Pouring into your precooked graham crust senses your delusion here, and understands it. Been there before certainly has tread on everybody's heels, so aspire to their goodness and befriend their friends on Facebook. What, everybody does it and so that makes it a rule? I'd report a 14 oz can condensed milk for beating 1/2 c peanut butter without even asking, setting aside two cups worth whipped topping for later garnish is what everybody believes it is.
You know this peanut butter chocolate sensation is going to deliver as promised, and satisfy even the strongest sweet tooth craving, and just think of the crust. When remaining whipped topping gets folded into peanut butter heaven, then spread with diehard dedication on its chocolate best neighbor, 6 hours should set you deep in your boots, with confidence and God-preparedness.
Garnishing with chocolate curls and peanuts only makes the weak look weaker, so bend towards the strong and pipe that whip cream along the border like you dream of it. Predictable's your song.
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