Bob Evans Peanut Butter Pie

1 (5 ounce) package Jell-O Instant Vanilla Pudding
2 cups cold skim or whole milk
1/2 cup whipping cream, whipped
1 1/4 cups creamy peanut butter
1 pre-baked or homemade pie shell, lightly browned
1 (8 ounce) container Cool Whip
Garnish: chocolate syrup and crushed peanuts

Whisk together pudding mix and cold milk in bowl until creamy. Add 1/2 cup whipped whipping cream, peanut butter. Whisk until completely blended. Pour into baked pie shell, cover with generous layer of Cool Whip whipped topping.

Put in freezer for 1 hour until set. Remove from freezer, drizzle with your favorite chocolate syrup and crushed peanuts.

Cover, chill 2 hours, serve.

Source: Recipie Gold Mine.com