Mile-High Peanut Butter Pie

photo by:kraft

What's better than layer upon layer of chocolate and creamy peanut butter? A pie made of the same, with (even more) warm chocolate and PB drizzled on top.

time

prep:

15 min

total:

3 hr 40 min

servings

total:

12 servings

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What You Need

NILLA Wafers, finely crushed (about 1 cup)

1/4

cup butter, melted

pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding

cups cold milk, divided

oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened

pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding

1/2

cup PLANTERS Creamy Peanut Butter, divided

cups thawed COOL WHIP Whipped Topping, divided

1/2

oz. BAKER'S Semi-Sweet Chocolate

Make It

HEAT oven to 375ºF.

MIX wafer crumbs and butter until blended; press onto bottom and up side of 9-inch pie plate. Bake 10 min.; cool.

BEAT chocolate pudding mix and 1 cup milk with whisk 2 min. (Pudding will be thick.) Spread onto bottom of crust. Gradually add remaining milk to cream cheese in large bowl with mixer until blended. Add vanilla pudding mix; beat 2 min. Reserve 1 Tbsp. peanut butter. Add remaining to vanilla pudding mixture; beat until blended. Stir in 1 cup COOL WHIP. Spread over chocolate pudding layer to within 1 inch of edge. Spoon remaining COOL WHIP onto center of pie.

REFRIGERATE 3 hours. When ready to serve, microwave remaining peanut butter in microwaveable bowl on HIGH 15 sec. or until melted. Melt chocolate as directed on package. Drizzle peanut butter and chocolate over pie.

Kraft Kitchens Tips

Healthy Living

Good news! You'll save 80 calories and 6g of total fat, including 3g of saturated fat, per serving by preparing with Reduced Fat NILLA Wafers, JELL-O Fat Free Sugar Free Puddings, fat-free milk, PHILADELPHIA Neufchatel Cheese, reduced-fat peanut butter and COOL WHIP LITE Whipped Topping.

Substitute

Substitute JELL-O White Chocolate Flavor Instant Pudding for the vanilla pudding.

Peanut Butter Trifle

Do not crush wafers. Place half the wafers in 1-1/2-qt. bowl. Prepare pudding mixtures as directed; spoon in layers over wafers. Top with remaining wafers and COOL WHIP; drizzle with peanut butter and melted chocolate.

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a cook

posted:2/10/2013

Sweet and rich! Make sure the cream cheese is softened before you make the recipe. I also used a store bought crust instead of using the vanilla waffers to make the recipe even more quick and easy.

MLK1966

posted:1/12/2013

I've made this twice and both times it was a hit. I made it with an Oreo pie crust that i brushed with egg white and baked for 5 minutes. The crust was very crunchy. I'd do it that way again. I didn't have Baker's chocolate so i used chocolate wafers and a little stortening. Melted it together in the mircowave and drizzled over.

a cook

posted:1/5/2013

This recipe deserves 1000 stars! It is awesome!

a cook

posted:12/29/2012

Absolutely delicious and so easy to make. I used a prepared cookie crust instead. It was a big hit and people asked me for the recipe.

LeanneHand

posted:12/24/2012

I made this EXTRA peanut buttery with Nutter Butter cookies instead of Nilla Wafers. AWESOME!!!

a cook

posted:11/27/2012

I thought the chocolate layer was too thick and overpowered the peanut butter flavor.

AllyKam

posted:11/27/2012

This was a hit at Thanksgiving! Next time though I'd skip the chocolate pudding part and double the peanut butter filling. All-in-all, was divinely rich and super yummy!

Barbara0330

posted:11/4/2012

Does anyone know if this pie would freeze well?

malin1951

posted:6/25/2012

I made this "pie" in a glass bowl for a school party and it did look terrific. There were colleagues who were using utensils to get the last bits out of the bowl.

a cook

posted:4/9/2012

I took this to a family event and it was a huge hit! The next time I make it, I won't bother melting the chocolate at the top--I don't think it added much to the pie, other than a pretty finish. Otherwise, it was awesome and I will definitely make it again!