PgrancerThe family recipe box

Desserts

Peanut Butter Cup Pie

Source
Kraft recipe card
Serves
10
Prep
15 min plus refrigerating

Ingredients

  • 1 pkg. (8 oz.) Philadelphia Cream Cheese, softened
  • 1/2 cup plus 1 Tbsp. creamy peanut butter, divided
  • 1 cup cold milk
  • 1 pkg. (3.4 oz.) Jell-O Vanilla Flavor Instant Pudding
  • 2 1/2 cups thawed Cool Whip Whipped Topping, divided
  • 1 Oreo Pie Crust (6 oz.)
  • 3 squares Baker’s Semi-Sweet Chocolate

Steps

  1. Beat cream cheese and 1/2 cup peanut butter until well blended. Add milk and dry pudding mix; beat 2 min. Whisk in 1 cup Cool Whip; spoon into crust. Refrigerate until ready to use.
  2. Meanwhile, microwave remaining Cool Whip and chocolate in microwaveable bowl on HIGH 1 1/2 to 2 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute. Cool completely.
  3. Spread chocolate mixture over pudding layer in crust. Microwave remaining peanut butter in small microwaveable measuring cup or bowl 30 sec.; stir. Drizzle over pie. Refrigerate 4 hours or until firm.

piepeanut butterchocolateno-bake