PEANUT BUTTER CUP PIE

Peanut Butter Cup Pie image

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.

Provided by My Food and Family

Categories Home

Time 4h30m

Yield 10 servings

Number Of Ingredients 7

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

Steps:

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.
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.
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.

Nutrition Facts : Calories 370, Fat 25 g, SaturatedFat 12 g, TransFat 0 g, Cholesterol 25 mg, Sodium 400 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g