Peanut Butter Pie XIV

Marshmallow cream, peanut butter, lemon juice, condensed milk, and whipped topping go into this pie 's super filling. When it 's all blended and smooth, it 's layered into a graham cracker crust alternately with sweet, hot fudge sauce. The pie is garnished with chopped nuts and frozen until ready to serve. This recipe makes two pies.

• Calories: 534 Calories

Ingredients

• 1 (14 ounce) can sweetened condensed milk
• 1 (7 ounce) jar marshmallow creme
• ¼ cup chopped walnuts
• 1 cup crunchy peanut butter
• 1 (16 ounce) package frozen whipped topping, thawed
• 2 (9 inch) prepared graham cracker crusts
• ¼ cup lemon juice
• 1 (12 ounce) jar hot fudge topping

Recipe Instructions

Step 1

In a large mixing bowl, combine condensed milk, lemon juice, peanut butter, and marshmallow creme. Beat until smooth. Fold in whipped topping.

Step 2

Spoon 1/4 of peanut butter mixture into each graham cracker crust. Spread half of fudge topping over each peanut butter layer. Spoon half of remaining peanut butter mixture over each fudge layer.

Step 3

Garnish with chopped nuts. Freeze until firm, then serve.