125g peanut butter
200g crushed graham crackers
80g white sugar
60g butter
830ml cold milk
1 (167g) package instant chocolate pudding mix
1 (226g) container frozen whipped topping (such as Cool Whip®), thawed
Step 1
In a microwave-safe bowl, heat the peanut butter until smooth and creamy, about 20 to 30 seconds. Stir in the graham cracker crumbs, sugar, and butter until well combined. Press the mixture into a 9x13-inch baking dish to form a crust. Refrigerate for about 2 hours until chilled.
Step 2
In a bowl, beat the milk and pudding mix together until thick and creamy. Pour the pudding over the chilled crust. Top the pie with the whipped topping and serve.