REESE'S™ PEANUT BUTTER CUP ICEBOX PIE

Reese's™ Peanut Butter Cup Icebox Pie image

No-bake chocolate and peanut butter refrigerated pie on a pretzel crust -- a flavor for everyone.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 3h45m

Yield 8

Number Of Ingredients 10

Ingredients

1 cup finely crushed mini pretzels (about 3 cups)
1/4 cup packed brown sugar
1/2 cup butter, melted
1 box (6-serving size) chocolate instant pudding and pie filling mix
2 cups cold milk
3/4 cup creamy peanut butter
1 1/2 cups (from 8-oz container) Cool Whip frozen whipped topping, thawed
1 tablespoon creamy peanut butter
1 tablespoon chocolate-flavor syrup
3/4 cup (from 8-oz bag) Reese's peanut butter cups miniatures, unwrapped

Steps:

Spray 9-inch glass pie plate with cooking spray. In medium bowl, mix Crust ingredients. Press mixture against bottom and side of pie plate. Refrigerate 10 minutes.
In large bowl, beat pudding mix and milk with whisk 2 minutes. Beat in 1/4 cup of the peanut butter. Let stand 5 minutes.
In small microwavable bowl, microwave 1/2 cup peanut butter uncovered on High in 15-second increments until thin enough to spread. Spread warmed peanut butter over chilled crust. Pour chocolate pudding mixture into chilled crust; spread evenly. Cover and refrigerate 3 hours.
Just before serving, spread whipped topping on top of pie. In small microwavable bowl, microwave 1 tablespoon peanut butter uncovered on High in 15-second increments until thin enough to drizzle. Drizzle warmed peanut butter and chocolate syrup on top of whipped topping. Top with peanut butter cups. Cover and refrigerate any remaining pie.

Nutrition Facts : Calories 590, Carbohydrate 52 g, Cholesterol 35 mg, Fat 6 1/2, Fiber 3 g, Protein 12 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 600 mg, Sugar 36 g, TransFat 1/2 g