Butterscotch Peanut Butter Pie

By Bailey1_

JoAnna Lund

Ingredients

• 1 (4 serving) sugar-free instant pudding-butterscotch
• 2/3 cup dry milk
• 1-1/3 cups water
• 1/4 cup peanut butter
• 3/4 up Cool Whip
• 1 graham cracker pie rust
• 2 Tablespoons chopped dry roasted peanuts

Preparation

Step 1

In a large bowl, combine dry pudding mix, dry milk powder and water.
Mix well using a wire whisk.
Blend in peanut butter and 1/4 cup Cool Whip . Spread mixture evenly into pie crust. Refrigerate for 10 minutes. Spread remaining 1/2 cup Cool whip over top of filling. Sprinkle peanuts evenly over top.
Refrigerate at least 1 hour. Cut into 8 pieces