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    Peanut Butter Cup Pie

    Prep: 15 mins - Ready In: 3 hrs 15 mins

    3/4 cup hot fudge dessert topping, divided
    1 HONEY MAID Graham Cracker Pie Crust (6 oz.)
    1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
    1-1/4 cups cold milk
    1/2 cup creamy peanut butter
    2 pkg. (4-serving size each) JELL-O Vanilla Flavor Instant Pudding & Pie Filling


    SPOON 1/2 cup of the fudge topping into bottom of crust. Gently top with 1/2 of the whipped topping; place in freezer 10 minutes.

    POUR milk into large bowl; stir in peanut butter with wire whisk until well blended. Add pudding mixes. Beat with wire whisk 2 minutes or until smooth. (Mixture will be thick.) Gently stir in remaining whipped topping. Spoon over layers in crust.

    REFRIGERATE 3 hours or until set. Drizzle with remaining fudge topping just before serving.

    Makes 8 servings

    This recipe created by Kraft Foods.

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