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No-Bake Peanut Butter Pie
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No-Bake Peanut Butter Pie

1 Hr(s) 15 Min(s)
15 Min(s) Prep
1 Hr(s) Cook
Try No-Bake Peanut Butter Pie for a super simple, super creamy and super tasty dessert. Make No-Bake Peanut Butter Pie with just 15 minutes of prep time.
What You Need
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8 servings
Original recipe yields 8 servings
1 cup creamy peanut butter
1 pkg. (4 oz.) BAKER'S White Chocolate
1-1/2 cups cold milk
1 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding
1 cup thawed COOL WHIP Whipped Topping
1 large banana, thinly sliced
1 ready-to-use graham cracker crumb crust (6 oz.)
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Let's Make It
1
Microwave peanut butter and chocolate in microwavable bowl on MEDIUM (50%) 2-1/2 minutes; stir until chocolate is completely melted and mixture is well blended.
2
Pour milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 minutes or until well blended. Add peanut butter mixture; beat until well blended. Gently stir in whipped topping.
3
Place bananas on bottom of crust; cover with pudding mixture. Refrigerate at least 1 hour. Store leftover pie in refrigerator.
Kitchen Tips
Tip 1
Size Wise
Enjoy a serving of this easy-to-make dessert on occasion.
Tip 2
Substitute
Prepare as directed, using an OREO Pie Crust.
Tip 3
Substitute
Use 1 pkg. (3.4 oz.) JELL-O SIMPLY GOOD Vanilla Bean Flavor Pudding.
Tip 4
Best Apples for Baking and Cooking
Use 1 pkg. (3.4 oz.) JELL-O SIMPLY GOOD Vanilla Bean Flavor Pudding.
Nutrition
Calories
490
Calories From Fat
0
% Daily Value*
Total Fat 30g
38%
Saturated Fat 9g
45%
Trans Fat 0g
Cholesterol 5mg
2%
Sodium 470mg
20%
Total Carbohydrates 48g
17%
Dietary Fibers 2g
7%
Sugars 32g
64%
Protein 11g
22%
Vitamin A
2%
Vitamin C
4%
Calcium
8%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
8 servings
* 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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