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Chocolate-Peanut Butter Cream Pie

Prep Time:

10 min

Total Time:

3 hr 20 min

Makes:

10 servings, 1 piece (99 g) each

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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