Peanut Butter Cream Pie

2 Cups Watkins Vanilla Dessert Mix
1 Cup Dairy Sour Cream
1 Cup Milk
10 oz. Reese's Peanut Butter Chips
2 Tbsp. Watkins Original Grapeseed Oil
1 Packaged Crumb Crust (6 oz.)
Whipped Topping

In small mixer bowl, blend pudding mix, sour cream and milk. In small microwave-safe bowl, place peanut butter chips and oil. Microwave at HIGH (100%) 1 minute; stir. If necessary, microwave at HIGH additional 15 seconds or until chips are melted and mixture is smooth when stirred. Gradually add to pudding, beating on high speed of electric mixer until smooth. Pour into crust. Cover; refrigerate several hours or overnight. Garnish with whipped topping. Cover; refrigerate leftover pie. 6 to 8 servings.

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