Petersburg IGA Recipes
https://www.petersburgiga.com/Recipes/Detail/6785/
Peanut Butter Cup Pie
Yield: 10 servings
Ingredients
| 1 | package | (8 ounce) cream cheese, softened | |
|
|
|||
| 1/2 | cup | creamy peanut butter | |
|
|
|||
| 1 | cup | cold milk | |
|
|
|||
| 1 | package | (3.4 ounce) instant vanilla pudding | |
|
|
|||
| 2 1/2 | cups | frozen whipped topping, thawed, divided | |
|
|
|||
| 1 | (6 ounce) chocolate cookie pie crust | ||
|
|
|||
| 3 | ounces | (3 squares) semi sweet baking chocolate | |
|
|
|||
| 2 | Tablespoons | creamy peanut butter | |
|
|
|||
Directions:
In a medium bowl, beat cream cheese and 1/2 cup peanut butter until well blended.
Add milk and dry pudding mix and beat for 2 minutes.
Whisk in 1 cup whipped topping and spoon mixture into the cookie crust. Place in refrigerator.
In a medium bowl, add remaining 1 1/2 cups whipped topping and baking chocolate and microwave on HIGH for 1 minute; stir. Microwave for 1 minute longer; stir until well blended. Cool completely.
Spread the cooled chocolate mixture over the pudding layer.
Microwave the remaining 2 tbsp peanut butter in a small bowl for 30 seconds and stir. Drizzle over pie. Place in the refrigerator for 4 hours or until firm.
Photo and food styling by Webstop
Please note that some ingredients and brands may not be available in every store.
Petersburg IGA Recipes
https://www.petersburgiga.com/Recipes/Detail/6785/
Be the first to comment on this recipe!
Add a Comment Login