Peanut Butter Cup Pie
By Philadelphia Kitchen
Prep
0-15 mins
Total
4 HRS 30 MIN
Servings
10 Servings
Chocolate and peanut butter are at it again, this time in a refrigerator pie that delivers all the creamy goodness you can pour into a cookie crust.
Ingredients
1
pkg
1/2
cup
plus 1 Tbsp. creamy creamy peanut butter, divided
1
cup
cold milk
1
pkg
2-1/2
cups
1
chocolate cookie crumb crust (6 oz.)
3
oz
Original Cream Cheese Spread
Vanilla Instant Pudding & Pie Filling Mi...
Original Whipped Topping
Semi-Sweet Chocolate Premium Baking Bar ...
Instructions
Step 1
Beat cream cheese and 1/2 cup peanut butter in medium bowl until blended. Add milk and dry pudding mix; beat 2 min. Whisk in 1 cup COOL WHIP; spoon into crust. Refrigerate until ready to use.
Step 2
Meanwhile, microwave remaining COOL WHIP and chocolate in microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute. Cool completely.
Step 3
Spread chocolate mixture over pudding layer in crust. Microwave remaining peanut butter in small microwaveable bowl 30 sec.; stir. Drizzle over pie. Refrigerate 4 hours or until firm.
