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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 an OREO Cookie crumb crust.

Prep time

25 min

Total time

4 hr 40 min

Servings

Makes 10 servings.

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    Ingredients
    • 18 OREO Cookies, finely crushed (about 1-1/2 cups crumbs)
    • 3 Tbsp. butter, melted
    • 1 pkg. (8 oz.) brick cream cheese, softened
    • 1/2 cup plus 1 Tbsp. creamy peanut butter, divided
    • 1 cup milk
    • 1 pkg. (4 serving size) vanilla instant pudding mix
    • 2-1/2 cups thawed frozen whipped topping, divided
    • 3 oz. semi-sweet baking chocolate
Preparation
  • Combine cookie crumbs and butter; press onto bottom and up side of 9-inch pie plate. Refrigerate until ready to use.
  • Beat cream cheese and 1/2 cup peanut butter in medium bowl with mixer 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

VariationPrepare using Neufchatel cheese, fat-free milk, vanilla fat-free sugar-free instant pudding mix and frozen lite whipped topping.

SubstitutePrepare using chocolate instant pudding mix.

114688
Calories 440
% Daily Value*
Total Fat 31g
Saturated Fat 15g
Trans Fat 0g
Cholesterol 35mg
Sodium 400mg
Total Carbohydrate 38g
Dietary Fiber 2g
Total Sugars 27g
     Includes 15g Added Sugars
Protein 7g
Vitamin A 10% DV
Vitamin C 0% DV
Vitamin D 0% DV
Calcium 6% DV
Iron 10% DV
Potassium 4% DV

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