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Double Chocolate Peanut Butter Pie

30 Minutes
30 Min Cook
What You Need
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1 serving
Original recipe yields 1 serving
Hot fudge dessert topping
1 Honey Maid Graham Pie Crust
1/2 cup peanut butter
1 1/4 cups milk
2 pkg (4 serving size each) Jell-O Chocolate Instant Pudding (reg. or sugar free)
1 tub (8 oz.) Cool Whip topping, divided
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Let's Make It
1
Spread about 1/2 cup of fudge topping on bottom of crust, put in freezer for 10 minutes.
2
Beat together peanut butter and milk till smooth. Add instant pudding and beat till well blended. Mixture will be thick. Stir in 4 oz. of the Cool Whip, and then spread over chocolate in pie crust.
3
Top off with remaining Cool Whip, drizzle with fudge topping, and refrigerate.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* 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.
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