Peanut Butter Cup Pie
Time4h 40min
Makes10 servings
Ingredients
- 18 OREO Cookies, finely crushed (about 1-1/2 cups crumbs)
- 3 Tbsp. butter, melted
- 1 pkg. (8 oz.) brick cream cheese, softened
- ½ cup plus 1 Tbsp. creamy peanut butter, divided
- 1 cup milk
- 1 pkg. (4 serving size) vanilla instant pudding mix
- 2½ cups thawed frozen whipped topping, divided
- 3 oz. semi-sweet baking chocolate
Putting it together
- 1.Combine cookie crumbs and butter; press onto bottom and up side of 9-inch pie plate. Refrigerate until ready to use.
- 2.Beat cream cheese and 1/2 cup peanut butter in medium bowl with mixer until well blended. Add milk and dry pudding mix; beat 2 min. Whisk in 1 cup whipped topping; spoon into crust. Refrigerate until ready to use.
- 3.Microwave remaining whipped topping and chocolate in microwaveable bowl on HIGH 1 min. or until whipped topping is completely melted; stir until chocolate is completely melted and mixture is well blended. Cool completely.
- 4.Spread chocolate mixture over pudding layer in crust. Microwave remaining peanut butter in small microwaveable bowl 30 sec.; stir. Drizzle over pie.
- 5.Refrigerate 4 hours or until firm.
Tips and Tricks
Variation:Prepare using Neufchatel cheese, fat-free milk, vanilla fat-free sugar-free instant pudding mix and frozen lite whipped topping.
Substitute:Prepare using chocolate instant pudding mix.
Nutrition Information
| Calories: | 440 |
| Total fat: | 31g |
| Saturated fat: | 15g |
| Trans fat: | 0g |
| Cholesterol: | 35mg |
| Sodium: | 400mg |
| Total Carbohydrate: | 38g |
| Dietary fiber: | 2g |
| Total sugars: | 27g |
| Added sugars: | 15g |
| Protein: | 7g |
| Vitamin D: | 0% DV |
| Calcium: | 6% DV |
| Iron: | 10% DV |
| Potassium: | 4% DV |