Dessert

Mile-High Peanut Butter Pie

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prep time

15 min

total time

3 hr 40 min

makes

12 servings, 1 piece (106 g) each

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kraft

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What You Need

3/4 cup Honey Maid Graham Crumbs

1/4 cup butter, melted

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

2 cups cold milk, divided

125 g (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese, softened

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

1/2 cup Kraft Smooth Peanut Butter, divided

2 cups thawed Cool Whip Whipped Topping, divided

1/2 oz. Baker's Semi-Sweet Chocolate

Make It

HEAT oven to 375ºF.

MIX graham crumbs and butter until blended; press onto bottom and up side of 9-inch pie plate. Bake 10 min.; cool.

BEAT chocolate pudding mix and 1 cup milk with whisk 2 min. (Pudding will be thick.) Spread onto bottom of crust. Gradually add remaining milk to cream cheese in large bowl with mixer until blended. Add dry vanilla pudding mix; beat 2 min. Reserve 1 Tbsp. peanut butter. Add remaining to vanilla pudding mixture; beat well blended. Stir in 1 cup Cool Whip. Spread over chocolate pudding layer to within 1 inch of edge. Spoon remaining Cool Whip onto centre of pie.

REFRIGERATE 3 hours. When ready to serve, microwave remaining peanut butter in microwaveable bowl on HIGH 45 sec. or until melted. Melt chocolate as directed on package. Drizzle peanut butter and chocolate over pie.

kraft kitchens tips

Healthy Living

Save 70 calories and 4 g of total fat, including 2 g of saturated fat, per serving by preparing with Jell-0 Fat Free Instant Puddings, 1% milk, Philadelphia Light Brick Cream Cheese Spread, Kraft Light Peanut Butter and Cool Whip Light Whipped Topping.

Substitute

Substitute Jell-O Oreo Flavour Instant Pudding for the vanilla pudding.

Size-Wise

Savour a serving of this indulgent, special-occasion dessert. And since it makes 12 servings, it's the perfect dessert to serve at your next party.