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Chocolate-Peanut Butter Cream Pie

Prep Time:
10 min

Total Time:
3 hr 20 min

Makes:
10

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

2 cups thawed COOL WHIP Whipped Topping, divided

COMBINE crumbs and butter in 9-inch pie plate. Press firmly onto bottom and up side of pie plate. Spread 1/4 cup of the fudge topping onto bottom of crust. Place in freezer 10 min.

MIX peanut butter and milk with wire whisk in large bowl until well blended. Add dry pudding mix; beat 2 min. or until well blended. Gently stir in 1 cup of the whipped topping. Gently spoon over chocolate layer. Top with remaining 1 cup whipped topping.

REFRIGERATE 3 hours or until set. Drizzle with remaining fudge topping just before serving. Store leftover pie in refrigerator.

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 and 4 g saturated fat by substituting non-hydrogenated margarine, Kraft Light Peanut Butter, skim milk, Jell-O Fat Free Pudding and Light Cool Whip Topping.

K:43904v0ec:87959

(45)

Rated

by debbaker2005 on 1/4/2009
" I have made this recipe for quite some time now and have just forgot the Kraft book at my folks place at Christmas time 2008. Just looked it up on site to get the ingredients, etc and notice that this recipe is only calling for 1 pkg of pudding mix. The one in the book is for 2 pkgs. Maybe this is why it was on the runny side for others."

See All Ratings and Comments

Serving Size = 1 slice (100 g)

Nutritional Information

Calories

300

Total fat

17 g

Saturated fat

8 g

Cholesterol

15 mg

Sodium

380 mg

Carbohydrate

34 g

Dietary fibre

1 g

Protein

5 g

Vitamin A

6 %DV

Vitamin C

0 %DV

Calcium

6 %DV

Iron

6 %DV