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Peanut Butter Cup Pie

  • 10servings
  • 270minutes
  • 380calories

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Source: www.kraftrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates
VitaminsB1, B2, B3, B9, B12, H, D, E
MineralsChromium, Calcium, Potassium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese , softened

  2. 1/2 cup plus 1 Tbsp. creamy PLANTERS Creamy Peanut Butter , divided

  3. 1 cup cold milk

  4. 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding

  5. 2-1/2 cups thawed COOL WHIP Whipped Topping , divided

  6. 1 OREO Pie Crust (6 oz.)

  7. 3 oz. BAKER'S Semi-Sweet Chocolate

Instructions Jump to Ingredients ↑

  1. step 1 BEAT cream cheese and 1/2 cup peanut butter in medium bowl 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. step 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. step 3 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.

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