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Peanut Butter-Brownie Pie

Peanut Butter-Brownie Pie

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Prep Time:
1 hr

Total Time:
3 hr

Makes:
12

1 pkg. (450 g) brownie mix

1-1/2 cups cold milk

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

1/2 cup KRAFT Smooth Peanut Butter, divided

1 cup thawed COOL WHIP Whipped Topping

HEAT oven to 350ºF. Prepare brownie batter as directed on package; pour into greased 9-inch pie plate. Bake 30 min. Cool completely. Scoop out centre, leaving 1/2-inch-thick rim around edge and thin layer of brownie on bottom. Reserve pieces.

BEAT milk and pudding mix with whisk 2 min. Add 1/3 cup of the peanut butter; mix well. Stir in whipped topping. Spoon into crust; top with reserved brownie pieces.

MICROWAVE remaining peanut butter in microwaveable bowl on HIGH 1 min.; stir. Drizzle over pie. Refrigerate 2 hours or until pie is set. Refrigerate leftovers.

Kraft Kitchens Tips

Healthy Living

Save 70 calories and 6 grams of total fat per serving by substituting applesauce for the oil in the brownie mix and preparing with skim milk, Jell-O Vanilla Fat Free Instant Pudding, Kraft Light Smooth Peanut Butter and Cool Whip Light Whipped Topping.

Make Ahead

Pie can be stored in refrigerator up to 24 hours before serving.

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