Wow! This pie is a winner! It tastes just like a Reeses Peanut Butter Cup! If you love peanut butter and chocolate...this pie is a must-try. I'll warn you though...it is so rich, I couldn't even finish my entire piece. And that never happens! (Tip: I used the larger sized graham cracker crust that holds more filling. I think the regular size would have been too small.) This recipe came from AllRecipes.com.
What You'll Need:
1/2 (8 ounce) package cream cheese, softened
1 tablespoon white sugar
1 tablespoon cold milk
1 cup peanut butter
1 (8 ounce) container frozen whipped topping, thawed
1 (9 inch) prepared graham cracker crust
2 (3.9 ounce) packages instant chocolate pudding mix
2 cups cold milk
4 peanut butter cups, cut into 1/2 inch pieces
1 tablespoon white sugar
1 tablespoon cold milk
1 cup peanut butter
1 (8 ounce) container frozen whipped topping, thawed
1 (9 inch) prepared graham cracker crust
2 (3.9 ounce) packages instant chocolate pudding mix
2 cups cold milk
4 peanut butter cups, cut into 1/2 inch pieces
What You'll Do:
In a large bowl, mix cream cheese, sugar, 1 tablespoon milk and peanut butter until smooth. Gently stir in 1 1/2 cups of whipped topping.
In a large bowl, mix cream cheese, sugar, 1 tablespoon milk and peanut butter until smooth. Gently stir in 1 1/2 cups of whipped topping.
Spread mixture on bottom of pie crust.
In a second bowl, stir pudding mix with 2 cups milk until thick.
In a second bowl, stir pudding mix with 2 cups milk until thick.
Immediately stir in remaining whipped topping.
Spread mixture over peanut butter layer.
Scatter peanut butter cups over top of pie.
Scatter peanut butter cups over top of pie.
Cover and refrigerate for 4 hours.
1 comment:
I did a search for PB pie as I remember it & came across your blog. I have to say YUM. The recipes you've posted all look wonderful & there are quite a few I'm planning to try. Keep the recipes coming.
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