Mile-High Peanut Butter Pie

What's better than layer upon layer of creamy, chocolaty, peanut buttery heaven? You get all that here, plus more warm chocolate and PB drizzled on top.

Let's whip it up

Prep time:

0 min

Total time:

0 min

Servings:

0

Ingredient list

  • 35 NILLA Wafers, finely crushed (about 1 cup)
  • ¼ cup butter, melted
  • 1 pkg. (3.9 oz.) chocolate instant pudding mix
  • 2 cups cold milk, divided
  • 4 oz. (1/2 of 8-oz. pkg.) brick cream cheese, softened
  • 1 pkg. (3.4 oz.) vanilla instant pudding mix
  • ½ cup creamy peanut butter, divided
  • 2 cups thawed frozen whipped topping, divided
  • ½ oz. semi-sweet baking chocolate

Nutrition facts

Recipe Tips

1

Heat oven to 375ºF.

2

Mix wafer crumbs and butter until well blended; press onto bottom and up side of 9-inch pie plate. Bake 10 min.; cool.

3

Beat chocolate pudding mix and 1 cup milk with whisk 2 min. (Pudding will be thick.) Spread onto bottom of crust. Gradually add remaining milk to cream cheese in large bowl with mixer until well blended. Add dry vanilla pudding mix; beat 2 min. Reserve 1 Tbsp. peanut butter. Add remaining to vanilla pudding mixture; beat until well blended. Stir in 1 cup whipped topping. Spread over chocolate pudding layer to within 1 inch of edge. Spoon remaining whipped topping onto center of pie.

4

Refrigerate 3 hours. When ready to serve, microwave remaining peanut butter in microwaveable bowl on HIGH 15 sec. or until melted. Melt chocolate as directed on package. Drizzle peanut butter and chocolate over pie.