Peanut Butter Cup Pie

Name: Peanut Butter Cup Pie
Prep time: 25 min
Total time: 280 min
Yield: 10
Ingredients: 18 OREO Cookies, finely crushed (about 1-1/2 cups crumbs); 3 Tbsp. butter, melted; 1 pkg. brick cream cheese, softened; ½ cup creamy peanut butter, divided; 1 cup milk; 1 pkg. vanilla instant pudding mix; 2½ cups frozen whipped topping, divided; 3 oz. semi-sweet baking chocolate

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:

0 min

Total time:

0 h 0 min

Servings:

Makes 10 servings.

Ingredient list

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

Directions

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.