Peanut Butter Cup Pie #Recipe

This this peanut butter cup pie recipe celebrates the love of the peanut butter and chocolate! It elevates one of the most popular kinds of candy confection,  the molded chocolate candy with a peanut butter filling inside. The best part is it doesn’t require an oven!
While it sets in the refrigerator you might want to learn all about the history of the peanut butter cup.
Peanut Butter Cup Pie #recipe ready to eat

Peanut Butter Cup Pie Recipe Ingredients:

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

Peanut Butter Cup Pie Directions:

peanut butter cup pie

 1.  Beat cream cheese and 1/2 cup peanut butter in medium bowl until well blended. Add milk and dry pudding mix; beat 2 min. Whisk in 1 cup COOL WHIP; spoon into crust. Refrigerate until ready to use.
peanut butter pie #Recipe chocolate
2.  Microwave remaining COOL WHIP and chocolate in microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is completely melted and the mixture is well blended, stirring after each minute. Cool completely.
peanut butter pie #recipe chocolate on pie
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.  Keep refrigerated.

 

Peanut Butter Cup Pie #Recipe
 
Author:
Serves: 8 servings
Ingredients
  • Peanut Butter Cup Pie Recipe Ingredients:
  • PHILADELPHIA Cream Cheese
  • ½ cup plus 1 Tbsp. creamy Peanut Butter, divided
  • milk
  • 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
  • COOL WHIP Whipped Topping
  • 1 OREO Pie Crust (6 oz.)
  • 3 oz. BAKER'S Semi-Sweet Chocolate
Directions
  1. Beat cream cheese and ½ cup peanut butter in medium bowl until well blended. Add milk and dry pudding mix; beat 2 min. Whisk in 1 cup COOL WHIP; spoon into crust. Refrigerate until ready to use.
  2. Microwave remaining COOL WHIP and chocolate in microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is completely melted and the mixture is well blended, stirring after each minute. Cool completely.
  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. Keep refrigerated.