Peanut Butter Cup Pie
10 servings
4h 40min Cook
Ingredient List
- 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
Nutritional 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 |
- 1Combine cookie crumbs and butter; press onto bottom and up side of 9-inch pie plate. Refrigerate until ready to use.
- 2Beat 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.
- 3Microwave 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.
- 4Spread chocolate mixture over pudding layer in crust. Microwave remaining peanut butter in small microwaveable bowl 30 sec.; stir. Drizzle over pie.
- 5Refrigerate 4 hours or until firm.