Peanut Butter & Chocolate Pie

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prep time

15 min

total time

4 hr 10 min

makes

photo by:

kraft

recipe by: kraft

What You Need

16 Oreo Cookies, finely crushed

1/3 cup finely chopped unsalted peanuts

1/4 cup butter, melted

1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened

1 cup Kraft Smooth Peanut Butter

3/4 cup sugar

1 cup thawed Cool Whip Whipped Topping

1 square Baker's Semi-Sweet Chocolate

Make It

PREHEAT oven to 350ºF. Mix cookie crumbs, peanuts and butter until well blended; press firmly onto bottom and up the sides of 9-inch (23-cm) pie plate. Bake 10 min.; cool completely.

BEAT cream cheese, peanut butter and sugar in large bowl with electric mixer on medium speed until well blended. Stir in whipped topping. Pour over crust; cover.

FREEZE at least 3 hours or overnight. Remove pie from freezer 30 min. before serving. Melt chocolate as directed on package; drizzle over pie. Let stand at room temperature until pie is soft enough to cut into slices to serve. Store any leftover pie in freezer.

kraft kitchens tips

Special Extra

For added crunch, prepare as directed using Kraft Crunchy Peanut Butter.

How to Melt the Chocolate

Cut unwrapped chocolate square in half; place in microwaveable bowl. Microwave on MEDIUM 1-1/2 min., stirring after 1 min. Stir until chocolate is completely melted.

Size-Wise

You should enjoy the food you eat and this pie is sure to please. Just be sure to stick to the serving size.