FWIS3

Last evening made this for my husband (I'm allergic to chocolate, so can only nibble a bit). I used a graham cracker crust.

Bottom filling (approximated):

1 cup Musselman chocolate cream pie filling
1/3 cup smooth peanut butter
1 teaspoon instant coffee
3/4 cup stiffly whipped cream

Gently incorporate/mix all well, then spoon into graham cracker crust.

Top with thin layer of regular chocolate pudding. Whipped cream on top of that.

The hint of coffee in this pie accentuates both chocolate and peanut butter flavors.

sounds yummy. I may have to give it a go.

Now if you could just come up with a recipe for insulin meringue to go on top of that...

Thanks.

I'm thinking it'd also be good in a regular pie crust (preferably homemade), with only the bottom layer as the entire filling. Garnished with whipped cream, chocolate shavings, & slivered almonds.

The pie I made lasted only 12 hours.