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 courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page
This recipe created by Kraft Foods.