Slowly mix milk and peanut butter until blended. Then add both boxes of pudding mix and use low setting on mixer until uniformly blended. Mix on medium for about 2 minutes, mixture will thicken as you do this. Fold in Cool Whip and fill pie crusts.
Refrigerate for about 3 hours before serving.
TIP: I have tried using chocolate pudding instead, but had to increase milk to 3 cup and still might have used a little more milk.
Ingredients
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2 1/2 cups skim milk
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1 cup peanut butter, creamy or chunky, your choice
