Cooking 101: Peanut Butter Cup Pie
"It's the holidays: Pie is mandatory. Here's my secret for the best-ever candy flavor combo...definitely a winner at all my get-togethers." - Kraft Kitchens Expert, Susanne Stark
What You Need:
- 1 pkg. (8 oz.) Philadelphia Cream Cheese, softened
- 1⁄2 cup plus 1 Tbsp. creamy peanut butter, divided
- 1 cup cold milk
- 1 pkg. (3.4 oz.) Jell-O Vanilla Flavor Instant Pudding
- 2 1⁄2 cups thawed Cool Whip Whipped Topping, divided
- 1 Oreo Pie Crust (6 oz.)
- 3 squares Baker's Semi-Sweet Chocolate
Make It: 1. BEAT
cream cheese and 1⁄2 cup peanut butter until well blended. Add milk and dry pudding mix; beat 2 min. Whisk in 1 cup Cool Whip; spoon into crust. Refrigerate until ready to use.
|2. MEANWHILE, microwave remaining Cool Whip and chocolate in microwaveable bowl on HIGH 1 1⁄2 to 2 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute. Cool completely.
chocolate mixture over pudding layer in crust. Microwave remaining peanut butter in small microwaveable measuring cup or bowl 30 sec.; stir. Drizzle over pie. Refrigerate 4 hours or until firm.
Kraft Kitchens Tips
Save 60 calories and 6 grams of fat, including 3 grams of saturated fat, per serving by preparing with PHILADELPHIA Neufchatel Cheese, fat-free milk, JELL-O Vanilla Flavor Fat Free Sugar Free Instant Pudding and COOL WHIP LITE Whipped Topping.
Prepare using JELL-O Chocolate Instant Pudding.