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Ingredients2 h servings 391 cals
Original recipe yields 8 servings
- Whisk together pudding mix and milk in medium microwave-safe bowl. Microwave on HIGH 5 minutes or until pudding comes to a boil, stirring every 2 minutes. Add 3/4 cup peanut butter, whisking until well blended. Pour into pie crust. Cover and chill at least 2 hours.
- Stir preserves in a small bowl. Spoon onto pie, along inside edge of crust, creating a 1-inch wide border.
- Place remaining 1/4 cup peanut butter in small resealable plastic bag. Microwave on HIGH 10 seconds to warm. Knead peanut butter. Cut a very small hole in bottom corner of plastic bag. Drizzle peanut butter across pie. Chill until serving.
Per Serving: 391 calories; 21.9 g fat; 43 g carbohydrates; 9.8 g protein; 2 mg cholesterol; 309 mg sodium. Full nutrition
ReviewsRead all reviews 2
When I first started dating my husband, I was just learning how to REALLY cook. I found this recipe in a Quick Cooking magazine and made it to impress my in-laws. I did not use cook and serve pu...