Amish Peanut Butter Cream Pie
Ingredients:

1 9-inch pie crust, baked and cooled For the Peanut Butter Crumbles:
1/2 cup powdered sugar
1/4 cup creamy peanut butter
For the Peanut Butter Filling:

1 (3.4 oz) box instant vanilla pudding mix
1 1/2 cups milk
1/2 cup creamy peanut butter
1 cup whipped cream or Cool Whip
For the Whipped Topping:

2 cups sweetened whipped cream or 8 oz Cool Whip
Instructions:

Make the peanut butter crumbles by mixing together the powdered sugar and 1/4 cup peanut butter until crumbly. Set aside.
In a bowl, whisk together the pudding mix, milk and 1/2 cup peanut butter for 2 minutes until thickened.
Fold in 1 cup of the whipped cream until fully incorporated.
Layer 1/2 of the peanut butter crumbles in the bottom of the baked pie crust. Top with the peanut butter filling mixture and spread evenly.
Spread or pipe the sweetened whipped cream over the top of the pie.
Sprinkle remaining peanut butter crumbles over the whipped cream topping.
Refrigerate pie for at least 2 hours before slicing to allow it to fully set.
This velvety, decadent Amish Peanut Butter Cream Pie is peanut butter indulgence at its finest! Creamy, crunchy, sweet and salty all in one heavenly bite.