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Easy Peanut Butter-Mud Pie

photo by:kraft
Truth is, you know this peanut butter-mud pie is going to be a hit. What will be a revelation is how easy it is to make.
20 min
3 hr 45 min
8 servings

What You Need

 vanilla wafers, crushed (about 3/4 cup)
cup  powdered sugar, divided
cup  butter, melted
cup  PLANTERS Creamy Peanut Butter, divided
pkg.  (8 oz.) PHILADELPHIA Cream Cheese, softened
cups  thawed COOL WHIP Whipped Topping, divided
pkg.  (3.9 oz.) JELL-O Chocolate Instant Pudding
cups  cold milk
oz.  BAKER'S Semi-Sweet Chocolate

Make It

HEAT oven to 375°F.

MIX wafer crumbs, 2 Tbsp. sugar and butter; press onto bottom and up side of 9-inch pie plate. Bake 10 min.; cool.

RESERVE 1 Tbsp. peanut butter; beat remaining peanut butter with cream cheese and remaining sugar in medium bowl with mixer until blended. Whisk in 1 cup COOL WHIP; spread onto bottom of crust. Beat pudding mix and milk with whisk 2 min.; spread over cream cheese layer.

REFRIGERATE several hours or until firm. When ready to serve, spread remaining COOL WHIP over pie. Microwave remaining peanut butter in microwaveable bowl on HIGH 10 sec. or just until softened; stir until smooth. Melt chocolate as directed on package. Drizzle peanut butter and chocolate over pie.

Kraft Kitchens Tips

Healthy Living
Save 80 calories and 7g of total fat, including 4g of sat fat, per serving by preparing with reduced-fat vanilla wafers, PHILADELPHIA Neufchatel Cheese, COOL WHIP LITE Whipped Topping and 1 pkg. (1 oz.) JELL-O Chocolate Sugar Free Fat Free Instant Pudding.
How to Thaw COOL WHIP
Place unopened tub in refrigerator. An 8-oz. tub will be completely thawed in 4 hours. Do not thaw in the microwave.
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