Peanut Butter Pie 3

Two 3-ounce packages cook-and serve vanilla or chocolate pudding

4 cups milk

1/2 cup creamy peanut butter

1/4 cup confectioner's sugar

One 9-Inch pie pastry, baked

Crumb crust, vanilla or chocolate, optional

Whipped cream

In a saucepan, cook pudding and milk over heat until thickened and bubbly. Remove from the heat and cool slightly. Meanwhile in a bowl, cut peanut butter into confectioner's sugar until small crumbs form. (Peanut butter consistency may vary; add additional confectioners sugar if necessary). Set aside about 2 tablespoons of crumbs; sprinkle remaining mixture into pie shell. Pour pudding over crumbs. Chill until set. Top with whipped cream. Sprinkle reserved crumbs on top.

Serves 6-8.

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Cajun Country -- New Iberia, Louisiana