Peanut Butter Pie

Whisk together until creamy:

• 1 5 oz. pkg. Jell-O instant vanilla pudding
• 2 C. cold milk 

Add and whisk until completely blended:

• ½ C. whipping cream, whipped
• 1-1/4 C. creamy peanut butter

Pour into pie shell and cover with generous layer of Cool Whip:

• 1 prebaked or chocolate graham cracker pie shell
• 1 8 oz. Cool Whip

Freeze for 1 hour.

Remove from freezer and garnish with drizzled chocolate syrup & crushed peanuts

Cover, chill, 2 hours.

Serve.