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Peanut Butter Cup Pie

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 time25 min
Total time4hr 40min
ServingsMakes 10 servings.
  • 18 OREO Cookies, finely crushed (about 1-1/2 cups crumbs)
  • 3 Tbsp. butter, melted
  • 1 pkg. (8 oz.) brick cream cheese, softened
  • ½ cup plus 1 Tbsp. creamy peanut butter, divided
  • 1 cup milk
  • 1 pkg. (4 serving size) vanilla instant pudding mix
  • 2½ cups thawed frozen whipped topping, divided
  • 3 oz. semi-sweet baking chocolate
  • 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
  • Variation
    Prepare using Neufchatel cheese, fat-free milk, vanilla fat-free sugar-free instant pudding mix and frozen lite whipped topping.


Nutrition Information

Nutrition Per Serving

 % Daily Value*
Total fat 31g 
   Saturated fat 15g 
   Trans fat 0g 
Cholesterol 35mg 
Sodium 400mg 
Carbohydrate 38g 
   Dietary fiber 2g 
   Total sugars 27g 
   Added sugars 15g 
Protein 7g 
Vitamin A10 %DV
Vitamin C0 %DV
Vitamin D0 %DV
Calcium6 %DV
Iron10 %DV
Potassium4 %DV

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