Peanut Butter Cream Pie

PEANUT BUTTER CREAM PIE

1 package (4-serving size) vanilla instant pudding and pie filling mix
1 container (8 oz.) dairy sour cream
1 cup milk
1-2/3 cups (10-oz. pkg.) REESE'S Peanut Butter Chips
2 tablespoons vegetable oil
1 packaged crumb crust (6 oz.)
Whipped topping

In small bowl, blend pudding mix, sour cream and milk. In small microwave-safe bowl, place peanut butter chips and oil.
Microwave at HIGH (100%) 1 minute; stir. If necessary, microwave at HIGH additional 15 seconds or until chips are melted and mixture is smooth when stirred. Gradually add to pudding, beating on high speed of electric mixer until smooth. Pour into crust.
Cover; refrigerate several hours or overnight. Garnish with whipped topping. Cover; refrigerate leftover pie. 6 to 8 servings.
Developed and Tested by the Hershey Kitchens

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