Categories: Dessert

Ingredients

• 1/2 cup chunky peanut butter
• 1/3 cup butter or margarine, melted
• 1 1/2 cups graham cracker crumbs
• 1/2 cup sugar
• 1 6-oz. box chocolate instant pudding
• 3 cups milk
• 1 12-oz. container whipped topping, thawed
• 1 cup peanuts or 12 miniature peanut butter cups, chopped

Directions

1. In a bowl, combine peanut butter and butter. Stir in graham cracker crumbs and sugar; mix well. Press into greased 9×13 baking pan.

2. Prepare pudding mix with milk according to package directions. Spoon over crust. Spread with whipped topping; sprinkle with peanuts or peanut butter cups. Cover and refrigerate for at least 1 hour or until set. Refrigerate leftovers.

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