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| Peanut
Butter Dream Pie |
| 1
package (3 ounces) ladyfingers
1 package (4-serving size) instant
French vanilla pudding & pie filling mix
1 cup sour cream
3/4 cup milk
2 cups peanut butter chips
1 cup mini-chocolate chips
2 tablespoons vegetable oil
1 container (8 ounces) frozen whipped
topping, thaw |
| Line
bottom and side of 9-inch pie plate with ladyfinger halves, split sides
up; set aside. In large mixing bowl blend pudding mix, sour cream and
milk (this will get thick); set aside. In top of double boiler over hot,
not boiling, water melt 1-1/2 cups peanut butter chips with oil or place
in medium microwavable bowl and microwave on high (full power) 1 minute
or just until melted. Stir until smooth. Gradually add to pudding
mixture, blending well after each addition. Add ½ cup of mini-chocolate
chips and stir until evenly dispersed. Spoon and spread into ladyfinger
crust. Cover and refrigerate several hours or overnight. Carefully spoon
and spread whipped topping on filling. Gently blend together ½ cup of
peanut butter chips and ½ cup of mini-chocolate chips and garnish top
of pie just before serving.
6 to 8 servings |
|
Specialty Bakers, Inc., 450 South
State Road, Marysville, PA 17053 |
|
