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Chocolate-Peanut Butter Cup Pie

Chocolate-Peanut Butter Cup Pie recipe
photo by:kraft
Made it with reduced fat graham crust, sugar free pudding, fat free milk, light cool whip, and reduced fat PB and it was still yummy!
posted by
SMRTGAL81
on 11/7/2013
time
prep:
15 min
total:
3 hr 15 min
servings
total:
8 servings
Magazine Acquisition

What You Need

1/4
cup  PLANTERS Creamy Peanut Butter
1
cup  cold milk
1
pkg.  (3.9 oz.) JELL-O Chocolate Instant Pudding
1
tub  (6 oz.) COOL WHIP DIPS Chocolate, thawed, divided
1
 OREO Pie Crust (6 oz.)
2
Tbsp.  hot fudge ice cream topping

Make It

PLACE peanut butter in large bowl. Gradually whisk in milk until well blended. Add dry pudding mix. Beat 2 min. (Mixture will be thick.) Stir in half the COOL WHIP DIPS.

SPOON into crust; top with remaining COOL WHIP DIPS.

REFRIGERATE 3 hours or until firm. When ready to serve, microwave fudge topping as directed on package; drizzle over pie.

Kraft Kitchens Tips

Size-Wise
Chocolate and peanut butter are teamed together in this indulgent pie that makes enough to serve 8.
Substitute
Prepare using JELL-O Vanilla Flavor Instant Pudding.
K:2869v4 :76274
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