- 1/2 (8 ounce) package cream cheese, softened
- 1 tablespoon white sugar
- 1 tablespoon cold milk
- 1 cup peanut butter
- 1 (8 ounce) container frozen whipped topping, thawed
- 1 (9 inch) prepared graham cracker crust
- 2 (3.9 ounce) packages instant chocolate pudding mix
- 2 cups cold milk
- 4 peanut butter cups, cut into 1/2 inch pieces
- In a large bowl, mix cream cheese, sugar, 1 tablespoon milk and peanut butter until smooth. Gently stir in 1 1/2 cups of whipped topping. Spread mixture on bottom of pie crust.
- In a second bowl, stir pudding mix with 2 cups milk until thick. Immediately stir in remaining whipped topping. Spread mixture over peanut butter layer.
- Scatter peanut butter cups over top of pie. Cover and refrigerate for 4 hours.
03/06/2017
recipepes.com
double layer chocolate peanut butter pie, recipe
PT15M
PT1H
5
455 calories
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