Peanut Butter Pudding Pie

1. 1

   In a saucepan, whisk the milk and pudding mix. Cook and stir over medium heat until mixture comes to a boil.

2. 2

   Reduce heat; stir in the peanut butter chips until melted.

3. 3

   Pour into the crust. Cover and refrigerate for 3-4 hours or until set.

4. 4

   Spread whipped topping over pie.

5. 5

   In a microwave-safe bowl, melt chocolate chips and shortening.

6. 6

   Cool for 5 minutes. Drizzle over topping. Refrigerate until serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.