# Peanut Butter Cup Pie

Source: https://www.oreo.com/recipe/peanut-butter-cup-pie-114688

Servings: 10 · Total time: 4h 40min

Chocolate and peanut butter are at it again, this time teaming up in a refrigerator pie that delivers all the creamy goodness you can pour into an OREO Cookie crumb crust.

## 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

## Directions

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.

## 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

## Tips

- Prepare using Neufchatel cheese, fat-free milk, vanilla fat-free sugar-free instant pudding mix and frozen lite whipped topping.
- Prepare using chocolate instant pudding mix.