1 pkg. sugar free instant chocolate pudding
1/2 cup heavy cream
3 heaping tbsp. crunchcy peanut butter
1 oz. canning parrfin
Over low heat in a saucepan, combine pudding, cream, and peanut butter. Stir until well combine and peanut butter is melted. Remove from heat. Melt wax and slowly pour into fudge mixture; beating with mixer on low speed until well blended; pour into 8x8-inch baking dish. Cover with plastic wrap. Refrigerate until firm.
"I don't like to say that my kitchen is a religious place, but I would say that if I were a voodoo priestess, I would conduct my rituals there."
Pearl Bailey, Pearl's Kitchen
