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.

Let's whip it up

Prep time:

0 min

Total time:

0 min

Servings:

0

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

Nutrition facts

Recipe Tips

1

Combine cookie crumbs and butter; press onto bottom and up side of 9-inch pie plate. Refrigerate until ready to use.

2

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.

3

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.

4

Spread chocolate mixture over pudding layer in crust. Microwave remaining peanut butter in small microwaveable bowl 30 sec.; stir. Drizzle over pie.

5

Refrigerate 4 hours or until firm.