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Desserts

Peanut Butter Cup Pie

Peanut Butter Cup Pie recipe
photo by:kraft
Chocolate and peanut butter are at it again, this time in a refrigerator pie that delivers all the creamy goodness you can pour into a cookie crust.
time
prep:
15 min
total:
4 hr 30 min
servings
total:
10 servings
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What You Need

1
pkg.  (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2
cup  plus 1 Tbsp. creamy PLANTERS Creamy Peanut Butter, divided
1
cup  cold milk
1
pkg.  (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
2-1/2
cups  thawed COOL WHIP Whipped Topping, divided
1
 OREO Pie Crust (6 oz.)
3
oz.  BAKER'S Semi-Sweet Chocolate

Make It

step 1
BEAT cream cheese and 1/2 cup peanut butter in medium bowl until blended. Add milk and dry pudding mix; beat 2 min. Whisk in 1 cup COOL WHIP; spoon into crust. Refrigerate until ready to use.
step 2
MEANWHILE, microwave remaining COOL WHIP and chocolate in microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute. Cool completely.
step 3
SPREAD chocolate mixture over pudding layer in crust. Microwave remaining peanut butter in small microwaveable bowl 30 sec.; stir. Drizzle over pie. Refrigerate 4 hours or until firm.

Kraft Kitchens Tips

Healthy Living
Save 60 calories and 4g of fat, including 2g of saturated fat, per serving by preparing with PHILADELPHIA Neufchatel Cheese, fat-free milk, 1 pkg. (1 oz.) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Pudding and COOL WHIP LITE Whipped Topping.
Substitute
Prepare using 1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding.
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