Peanut Butter Cream Pie

1 baked pie crust

Make crumbs out of the following:

2 cups powdered sugar

1/2 cup peanut butter

Spread 1 cup crumbs over the bottom of crust, save the rest to put on top of cool whip.

Filling:

1 small box instant vanilla pudding

1 container of cool whip

1 1/2 cups milk

Mix pudding and 1 1/2 cups of milk together. Put on top of crumbs in crust. Top with some cool whip and a little more of crumbs. Refrigerate.

When we went on our Church History tour we had dinner served by an Amish family. (see past post here and read a little about the Amish people at the end of the post.) They served peanut butter cream pie for dessert.

I made it the other night and I would make the following changes to the original recipe. I would use crunchy peanut butter. I would also use real cream that has been whipped and sweetened instead of cool whip.