Peanut Butter Ice Cream Pudding |
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Prep Time: 15 Minutes Cook Time: 180 Minutes |
Ready In: 195 Minutes Servings: 12 |
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I found this recipe in an old magazine. I haven't tried it yet. Ingredients:
8 graham crackers, crushed |
3 tablespoons butter, melted |
1/3 cup peanut butter |
2/3 cup confectioners' sugar |
1/2 gallon vanilla ice cream, softened |
2/3 cup milk |
1 (6 ounce) box instant vanilla pudding |
1 1/2 cups cool whip |
Directions:
1. Combine graham cracker crumbs and butter and press into 9 x 13 pan.
2. Mix peanut butter and confectioner's sugar until crumbly.
3. Reserve 1/8 cup of peanut butter mixture for topping, then spread the remainder on top of graham cracker crust.
4. Beat ice cream, milk and pudding mix until creamy and pour on top of peanut butter mixture.
5. Top with Cool Whip and reserved crumbs.
6. Refrigerate several hours before serving.
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