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PB & J Pie

1 cup plus 2 Tbsp. grape or strawberry jelly, warmed, divided
1 prebaked 9-inch (4-cup volume) deep-dish pie shell
1 can (12 oz.) evaporated milk
2 pkgs. (3.4 oz. each) vanilla instant pudding and pie filling mix
2/3 cup creamy peanut butter
1-1/2 cups frozen whipped topping, thawed
1/2 cup chopped peanuts

       Spread 1/2 cup jelly over bottom of pie shell. Beat evaporated milk, pudding mix, and peanut butter in medium bowl until well blended. Gently fold in whipped topping. Spoon into shell. Refrigerate for 1 hour or until set. Spread remaining 2 Tbsp. jelly in center.  Sprinkle peanuts around edge. Makes 8 servings.

 

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