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Easy Peanut Butter Cookie Fudge Pie

Easy Peanut Butter Cookie Fudge Pie recipe
photo by:kraft
Here's a win in the dessert column with a 25-minute prep time: an easy peanut butter cookie pie made with chocolate pudding and a layer of fudge.
25 min
3 hr 20 min
10 servings

What You Need

cup  PLANTERS Crunchy Peanut Butter
cup  sugar
oz.  BAKER'S Semi-Sweet Chocolate, divided
cups  JET-PUFFED Miniature Marshmallows
cups  milk, divided
pkg.  (3.9 oz.) JELL-O Chocolate Instant Pudding
cups  thawed COOL WHIP Whipped Topping, divided
Tbsp.  finely chopped PLANTERS COCKTAIL Peanuts, divided

Make It

HEAT oven to 350°F.

SPRAY 9-inch pie plate with cooking spray. Mix first 3 ingredients until blended; press onto bottom and up side of pie plate. Use back of fork to make cross-hatch design around edge. Bake 14 to 15 min. or until golden brown. Cool.

MICROWAVE 4 oz. chocolate, marshmallows and 1/4 cup milk in microwaveable bowl on HIGH 1 min. or until chocolate and marshmallows are melted and mixture is well blended when stirred. Pour into crust. Refrigerate 10 min.

BEAT pudding mix and remaining milk with whisk 2 min. Stir in 1 cup COOL WHIP; spoon into crust. Cover with remaining COOL WHIP. Refrigerate 2 hours or until firm.

MEANWHILE, grate enough of the remaining chocolate to measure 1 tsp.; reserve for garnish. Draw 8 (2-inch-wide) stars on paper; place under sheet of waxed paper on baking sheet. Melt remaining chocolate as directed on package; spoon into small resealable plastic bag. Press out excess air from bag; seal bag. Cut 1/8-inch-piece from one bottom corner of bag. Use to pipe chocolate around outlines, then onto centers of stars; sprinkle with 2 tsp. nuts. Refrigerate until ready to use.

GARNISH pie with chocolate stars, grated chocolate and remaining nuts just before serving.

Kraft Kitchens Tips

Size Wise
Sweets can be part of a balanced diet but remember to keep tabs on portions.
For a richer chocolate flavor, prepare using BAKER'S Bittersweet Chocolate.
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