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Desserts

Easy Peanut Butter-Chocolate Chip Pie

Easy Peanut Butter-Chocolate Chip Pie recipe
photo by:kraft
Chocolate and peanut butter are together again, doing what they do best in an easy cream pie with a chocolate chip cookie crust.
time
prep:
20 min
total:
3 hr
servings
total:
12 servings

What You Need

1
pkg.  (16.5 oz.) refrigerated chocolate chip cookie dough, divided
1
pkg.  (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1
cup  cold milk
1/3
cup  PLANTERS Creamy Peanut Butter, divided
1-1/2
cups  thawed COOL WHIP Whipped Topping
1
oz.  BAKER'S Semi-Sweet Chocolate
2
Tbsp.  chopped PLANTERS COCKTAIL Peanuts

Make It

HEAT oven to 350ºF.

USE lightly floured hands to press 3/4 of the cookie dough onto bottom and up side of 9-inch tart pan with removable bottom. Bake 12 to 15 min. or until golden brown; cool completely. Meanwhile, roll remaining cookie dough into 6 (1-1/2-inch) balls; place, 2 inches apart, on baking sheet. Bake 10 to 12 min. or until golden brown.

BEAT pudding mix and milk with whisk 2 min. (Pudding will be thick.) Add 1/4 cup peanut butter; mix well.

STIR in 1/2 cup COOL WHIP; spread onto bottom of crust. Top with remaining COOL WHIP, spreading to within 1 inch of edge. Refrigerate 2 hours or until filling is firm.

REMOVE rim of pan carefully. Cut each cookie in half; insert, cut sides down, into top of pie. Microwave remaining peanut butter in microwaveable bowl on HIGH 45 sec. or until melted; stir. Melt chocolate as directed on package. Drizzle peanut butter, then chocolate over pie; sprinkle with nuts.

Kraft Kitchens Tips

Size Wise
Sweets can be part of a balanced diet but remember to keep tabs on portions.
Variation
Prepare using a 9-inch pie plate.
Substitute
Substitute 2 cups of your favorite homemade chocolate chip cookie dough for the store-bought cookie dough.
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