- 2 (9 inch) prepared graham cracker crusts
- 1 (14 ounce) can sweetened condensed milk
- 1/4 cup lemon juice
- 1 cup crunchy peanut butter
- 1 (7 ounce) jar marshmallow creme
- 1 (16 ounce) package frozen whipped topping, thawed
- 1 (12 ounce) jar hot fudge topping
- 1/4 cup chopped walnuts
- In a large mixing bowl, combine condensed milk, lemon juice, peanut butter, and marshmallow creme. Beat until smooth. Fold in whipped topping.
- Spoon 1/4 of peanut butter mixture into each graham cracker crust. Spread half of fudge topping over each peanut butter layer. Spoon half of remaining peanut butter mixture over each fudge layer.
- Garnish with chopped nuts. Freeze until firm, then serve.
05/15/2018
recipepes.com
Peanut Butter Pie XV, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
