From: Mom King
1/2 c. peanut butter
1 1/2 c. graham cracker crumbs
1/3 c. butter, melted
1/2 c. sugar
Combine peanut butter and butter. Stir in cracker crumbs and sugar. Mix well and press in greased 9 x 13 pan.
1 pkg instant chocolate pudding (5.9 oz)
3 c. milk
1-12 oz cool whip
1 c. chopped peanuts
Prepare pudding with milk according to pkg directions. Spoon over crust. Spread with cool whip. Sprinkle with peanuts. Cover and refrigerate 1 hour or until set. Refrigerate leftovers.
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