Ingredients:
2 or 3 cups of peanut butter cookie crumbs, approx 24 cookies
4 Tbs of butter – melted.
1 large box of instant or cook and serve chocolate
pudding
2 cups of milk
4 or 5 Reese’s
mini cups – optional
I had a pan of peanut butter cookies that I over baked so
instead of throwing them away I ran them through my food processor and made
fine crumbs and put them in a medium sized bowl. Set aside a few Tbs.
I melted 4 Tbs of butter (you may need a little less or
more depending on how many crumbs you have) in the microwave then poured it
over the crumbs and mixed with a fork – just like you would a graham cracker
crust.
Pour the mix into a pie pan and press it to the bottom
and sides. It doesn’t matter if it’s
thick because I found I liked it better thick.
Set this in the freezer while you make the pudding.
Then I had a box of instant pudding (you can make your
own), I normally like the kind you have to cook for pies because it firms up
better but the instant is what I had on hand.
It called for 3 cups of milk but I only used 2 because I wanted it
really thick. Then I sat that in the refrigerator
for 5 min to firm.
Pour the pudding into the pie crust then I sprinkled the reserved crumbs over the
top. I took the Reese’s cups and
chopped them up and added them over the top also.
Serve and enjoy.
