Cookie Crusted Peanut Butter Pretzel Pies
1 cup pre-made cookie dough of your choice
1 small box Vanilla Instant Pudding mix
2 cups cold milk
1 1/2 cups Cool Whip
1/4 cup creamy peanut butter
2 packages of Snackwells Chocolate Covered Pretzels, crushed
1. Preheat oven to 350 degrees F. Divide cookie dough between 4 mini pie plates or small ramekins. Bake until baked through 12-15 minutes. Let cool completely.
2. Whisk together the pudding mix and cold milk until thick. Fold in Cool Whip and peanut butter. Refrigerate for 30 minutes. Spoon filling over each cookie crust and top with a chocolate pretzel. Serve cold. Save remaining pie filling for another use.
Makes 4 pies