A delightful no-bake dessert combining the rich flavors of peanut butter and chocolate in a creamy pie.
Warm the peanut butter in a microwave-safe bowl for about 1-2 minutes until smooth and spreadable.
Stir the peanut butter halfway through microwaving to ensure even heating.
Spread the warmed peanut butter evenly over the bottom and slightly up the sides of the graham cracker crust.
Use a spatula to achieve a smooth and even layer.
Place the crust in the refrigerator to cool and set the peanut butter layer.
This step helps the peanut butter firm up for easier layering.
Prepare the chocolate pudding mix according to the package instructions using the cold milk.
Whisk the pudding mixture thoroughly to avoid lumps.
Spread the prepared pudding over the peanut butter layer in the crust.
Ensure an even layer for a neat presentation.
Top the pudding layer with the whipped topping, spreading it evenly.
Use a spoon or spatula to create decorative swirls on the topping.
Refrigerate the pie for at least 1 hour before serving to allow the layers to set.
Cover the pie with plastic wrap to prevent it from absorbing fridge odors.
Slice and serve the pie chilled. Enjoy your delicious creation!
Use a sharp knife for clean slices and wipe the blade between cuts.
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