All Recipes

Peanut Butter Cup Pie

Prep

0-15 mins

Total

4 HRS 30 MIN

Servings

10 Servings

Chocolate and peanut butter are at it again, this time in a refrigerator pie that delivers all the creamy goodness you can pour into a cookie crust.

Ingredients

1 pkg

(8 oz.) PHILADELPHIA Cream Cheese, softened

1/2 cup

plus 1 Tbsp. creamy 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 

chocolate cookie crumb crust (6 oz.)

3 oz

BAKER'S Semi-Sweet Chocolate

Instructions

Step 1

Beat cream cheese and 1/2 cup peanut butter in medium bowl until blended. Add milk and dry pudding mix; beat 2 min. Whisk in 1 cup COOL WHIP; spoon into crust. Refrigerate until ready to use.

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.

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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