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Peanut Butter Cup Pie

Chocolate and peanut butter are at it again, this time teaming up in a refrigerator pie that delivers all the creamy goodness you can pour into a cookie crust.

Prep time

15 min

Total time

4 hr 30 min

Servings

Makes 10 servings.

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    Ingredients
    • 1 pkg. (8 oz.) brick cream cheese, softened
    • 1/2 cup plus 1 Tbsp. creamy creamy peanut butter, divided
    • 1 cup cold milk
    • 1 pkg. (3.4 oz.) vanilla instant pudding mix
    • 2-1/2 cups thawed COOL WHIP Whipped Topping, divided
    • 1 OREO Pie Crust (6 oz.)
    • 3 oz. semi-sweet baking chocolate
Preparation
  • Beat  cream cheese and 1/2 cup peanut butter in medium bowl until well blended. Add milk and dry pudding mix; beat 2 min. Whisk in 1 cup whipped topping; spoon into crust. Refrigerate until ready to use.
  • Microwave  remaining whipped topping and chocolate in microwaveable bowl on HIGH 1 min. or until whipped topping is completely melted; stir until chocolate is completely melted and mixture is well blended. Cool completely.
  • 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.

Recipe Tips

Better For YouSave 70 calories and 5 g fat, including 4 g saturated fat, per serving by preparing with Neufchatel cheese, fat-free milk, vanilla fat-free sugar-free instant pudding mix and COOL WHIP LITE Whipped Topping.

SubstitutePrepare using chocolate instant pudding mix.

114688

Nutrition Information

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