Piggly Wiggly Recipes
https://pigglywigglymonteagle.com/Recipes/Detail/6785/
Peanut Butter Cup Pie
Yield: 10 servings
Ingredients
| 1 |
package |
(8 ounce) cream cheese, softened
|
|
|
| 1/2 |
cup |
creamy peanut butter
|
|
|
| 1 |
cup |
cold milk
|
|
|
| 1 |
package |
(3.4 ounce) instant vanilla pudding
|
|
|
| 2 1/2 |
cups |
frozen whipped topping, thawed, divided
|
|
|
| 1 |
|
(6 ounce) chocolate cookie pie crust
|
|
|
| 3 |
ounces |
(3 squares) semi sweet baking chocolate
|
|
|
| 2 |
Tablespoons |
creamy peanut butter
|
|
|
Directions:
In a medium bowl, beat cream cheese and 1/2 cup peanut butter until well blended.
Add milk and dry pudding mix and beat for 2 minutes.
Whisk in 1 cup whipped topping and spoon mixture into the cookie crust. Place in refrigerator.
In a medium bowl, add remaining 1 1/2 cups whipped topping and baking chocolate and microwave on HIGH for 1 minute; stir. Microwave for 1 minute longer; stir until well blended. Cool completely.
Spread the cooled chocolate mixture over the pudding layer.
Microwave the remaining 2 tbsp peanut butter in a small bowl for 30 seconds and stir. Drizzle over pie. Place in the refrigerator for 4 hours or until firm.
Photo and food styling by Webstop
Please note that some ingredients and brands may not be available in every store.
Piggly Wiggly Recipes
https://pigglywigglymonteagle.com/Recipes/Detail/6785/