Comida Kraft
Recipe Box

Fudgy Peanut Butter Cream Pie

Fudgy Peanut Butter Cream Pie is rated 4.602649006622516 out of 5 by 151.
Prep Time
20
min.
Total Time
3
hr.
20
min.
Servings

8 servings

Bring together hot fudge and peanut butter in this Fudgy Peanut Butter Cream Pie! Top with COOL WHIP for the perfect finishing touch to this yummy dessert.

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What You Need

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Make It

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  • Spread 1/2 cup fudge topping onto bottom of crust. Freeze 10 min.
  • Beat peanut butter and milk in large bowl with whisk until well blended. Add dry pudding mixes; beat 2 min. (Pudding will be thick.) Stir in half the COOL WHIP; spoon into crust. Cover with remaining COOL WHIP.
  • Refrigerate 3 hours or until firm. Drizzle with remaining fudge topping just before serving.

Size Wise

Enjoy your favorite foods while keeping portion size in mind.

Servings

  • 8 servings

Nutritional Information

Serving Size 8 servings
AMOUNT PER SERVING
Calories 480
Total fat 24g
Saturated fat 12g
Cholesterol 5mg
Sodium 560mg
Carbohydrate 65g
Dietary fiber 1g
Sugars 47g
Protein 8g
% Daily Value
Vitamin A 4 %DV
Vitamin C 0 %DV
Calcium 10 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from I made this for Thanksgiving and it was a HIT! I made this for Thanksgiving and it was a HIT!! I made it the night before and I think that gives it more time to set. Also, not a huge fan of graham pie crust. I used the frozen pie crust baked it as directed, let it cool and then filled it with the p-nut butter recipe. My sister in law normally makes the p-nut butter pie, but this year I did and I have now been designated as the one to make it every year! I'm pretty sure I'll be making this more than once a year though! It is DELICIOUS and SOOOO easy to make!
Date published: 2010-12-07
Rated 5 out of 5 by from I have made this recipe many times now, because its quick and easy, and a crowd pleaser! I have made this recipe many times now, because its quick and easy, and a crowd pleaser! For larger crowds, make it in a 9x13 pan by making the crust from a whole sleeve of graham crackers and a stick of melted butter. (spread in the pan by slipping a sandwich bag over your hand). Then, if you substitute two packages of choc. pudding for the hot fugde layer, and make the rest the same, you get the same dessert, but enough to feed a crowd. I get rave reviews wherever I take this!
Date published: 2005-12-24
Rated 5 out of 5 by from I recently made this recipe for an office food day. I recently made this recipe for an office food day. I read the other comments on this recipe, before I made my own, and decided to add more peanut butter. I used 3/4 cup of peanut butter and added chopped nuts to the top. Everyone loved it and wanted to know where I got this recipe! It was very quick and easy to make. (Best to use a blender than a wire whisk on the mixes.) I will be making this recipe again.
Date published: 2007-10-18
Rated 5 out of 5 by from I agree with the comment on heating the fudge just a biot to put on the bottom. I agree with the comment on heating the fudge just a biot to put on the bottom. You had to be careful that the crust didn't come apart because the fudge was so thick. I did heat the fudge for the top though. Not my best idea. I got it too hot and it made the cool whip kind of bubble so it didn't look as pretty as the picture from Kraft. I t was still delicious though!
Date published: 2007-02-04
Rated 3 out of 5 by from My picky-eater husband loves this pie, but prefers a thin crisp layer of chocolate made from melted... My picky-eater husband loves this pie, but prefers a thin crisp layer of chocolate made from melted baking chocolate or chocolate morsels (although hard to spread!). I also make this pie look a little more pretty by spooning in only 2/3 of the peanut butter mixture then adding a couple tablesoons of cocoa powder to the remaining mixture before layering it over.
Date published: 2008-01-05
Rated 4 out of 5 by from This recipe was a big hit with my family. This recipe was a big hit with my family. I like a homemade crust, so the only thing I would do different is squeeze the fudge topping onto the crust rather than try to spread it with a spoon. Unless there is another way to spread it that I haven't figured out yet. I'm semi-new to cooking, so maybe somebody else can offer a suggestion...
Date published: 2005-12-24
Rated 5 out of 5 by from This cake is so smooth and creamy and incredibly easy to make. This cake is so smooth and creamy and incredibly easy to make. I'm 37 weeks pregnant and I wasn't on my feet too long making this. It was perfect. I'd be interested in trying this recipe with banana pudding or cheesecake pudding to see if it would add another flavor to the mix, but I'm very happy with this recipe and will make it again.
Date published: 2009-11-27
Rated 3 out of 5 by from I used oreo crust instead of a graham crust and substituted chocolate pudding for the vanilla. I used oreo crust instead of a graham crust and substituted chocolate pudding for the vanilla. My husband and I agreed that the layer of fudge on bottom was a little too much for our tastes. Would leave it off next time and just drizzle some on top. A simple pie to adjust to your liking! Would also be a quick dessert for company.
Date published: 2007-04-25
  • 2016-09-27T10:49CST
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