Two-Layer Silk Pie

Name: Two-Layer Silk Pie
Ingredients: 2 unbaked pastry shells (9 inches); 2-1/2 cups cold 2% milk; 1 package (5.9 ounces) instant chocolate pudding mix; 1 can (14 ounces) sweetened condensed milk; 1/2 cup creamy peanut butter; 1 carton (12 ounces) frozen whipped topping, thawed; Chocolate curls and chopped peanuts, optional

7 ingredients

5 steps

Ingredients

2 unbaked pastry shells (9 inches)
2-1/2 cups cold 2% milk
1 package (5.9 ounces) instant chocolate pudding mix
1 can (14 ounces) sweetened condensed milk
1/2 cup creamy peanut butter
1 carton (12 ounces) frozen whipped topping, thawed
Chocolate curls and chopped peanuts, optional

Directions

1

Line unpricked pastry shells with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on wire racks.
2

In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand until soft-set. Spread into crusts.
3

In another large bowl, beat condensed milk and peanut butter until smooth. Set aside 2 cups whipped topping for garnish; cover and refrigerate.
4

Fold remaining whipped topping into peanut butter mixture. Spread over pudding layer. Refrigerate for 6 hours or until set.
5

Garnish with reserved whipped topping; top with chocolate curls and peanuts if desired.