Chocolate-Peanut Butter Cream Pie

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prep time

10 min

total time

3 hr 20 min

makes

10 servings, 1 piece (99 g) each

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kraft

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What You Need

1-1/4 cups Honey Maid Graham Crumbs

1/4 cup butter, melted

1/3 cup hot fudge dessert topping, divided

1/2 cup Kraft Smooth Peanut Butter

1-1/2 cups cold milk

1 pkg. (4-serving size) Jell-O Vanilla Instant Pudding

1-3/4 cups thawed Cool Whip Whipped Topping, divided

Make It

COMBINE crumbs and butter in 9-inch pie plate; press onto bottom and up side of pie plate. Carefully spread 1/4 cup fudge topping onto bottom of crust. Freeze 10 min.

MIX peanut butter and milk in large bowl with whisk until well blended. Add dry pudding mix; beat 2 min. Stir in 1 cup Cool Whip; spread over fudge topping layer in crust. Cover with remaining Cool Whip.

REFRIGERATE 3 hours or until firm. Drizzle with remaining fudge topping just before serving.

kraft kitchens tips

Creative Leftovers

For easy slicing and serving, dip the pie plate in warm water for 20 sec. before slicing pie to serve.

Healthy Living

Save 50 calories, 3 grams of total fat including 3.5 grams of saturated fat per serving by preparing with non-hydrogenated margarine, Kraft Light Smooth Peanut Butter, skim milk, Jell-O Vanilla Fat Free Instant Pudding and Cool Whip Light Whipped Topping.

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rating

very easy to make, great taste, all the great flavours of vanilla pudding, chocolate and peanut butter go well together , MMMMMMMMMMMM SO good
posted by sueellis | on 12/15/2010

rating

This recipe is absolutely fabulous! My twist on it was since I didn't have fudge topping, I simply melted some chocolate and peanut butter chips and spread that mixture on the bottom. WOW OH WOW.
posted by mjchandler | on 7/2/2010

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This is easy, light and tasty - a very nice finish to a meal. It's not overly peanut buttery or chocolatey - just a nice, light flavour so it's not overpowering or too heavy. Our kids love it.
posted by KarenLV | on 3/20/2010

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I used a pie crust instead of the graham cracker crust!! I have also made it the other way... very good either way :)
posted by mrspowers | on 4/1/2009

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Excellent dessert - especially nice for a summer dessert.
posted by a cook | on 1/22/2009

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I reduced the milk quantity by 1/2 a cup, and still it was all too runny...didn't set properly. It was fine when stored in the freezer however. I added banana to the top and omitted the second cup of cool-whip on top (not a big cool-whip fan). It was totally delicious & I will definitely be making it again.
posted by a cook | on 10/15/2008

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I made this for Thanksgiving dinner...it was a huge hit. I used pre made crust and froze it. I took it out of the freezer about an hour before serving...yummy.I was told I outdid myself on this one.
posted by a cook | on 10/14/2008

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i am 14 yrs old,i made this recipe and everyone loved it, and asked me to make it again.
posted by angie_star14 | on 10/8/2008

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Very easy to make and a hit with the whole family. So rich and decadent...mmmmmm!
posted by didjasi | on 10/7/2008

rating

Excellent! Not too sweet; easy to make; big hit at choir and B.S. Windup
posted by shotym | on 6/22/2008