Chocolate Peanut Butter Puddin' Pie



8 servings



3 tbsp. Argo or
Kingsford corn starch
1/8 tsp. salt
3 cups chocolate milk
3/4 cup Skippy creamy or
super crunchy peanut butter
1 cup miniature marshmallows
1 cup semi-sweet chocolate chips
1 9-inch prepared chocolate crumb crust


In a 2 quart saucepan, combine corn starch and salt. Gradually stir in chocolate milk until smooth. Stirring constantly, bring to a boil over medium heat; boil 1 minute. Remove from heat. Stir in peanut butter until well blended.

Cover with plastic wrap. Refrigate 30-45 minutes. (Mixture should be slightly warm.)

Quickly stir in marshmallows and chocolate pieces just until marbled. Pour into crust.

Cover with plastic wrap, chill until set several hours or overnight.

Author's Comments

If this is not Chocolatey enough? See a doctor!

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