Peanut Butter Cup Pie

average rating

rate/review

prep time

15 min

total time

4 hr 15 min

makes

10 servings, 1 piece (118 g) each

photo by:

kraft

recipe by: kraft

What You Need

1-1/4 cups Oreo Baking Crumbs

1/4 cup butter, melted

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

1/2 cup plus 1 Tbsp. Kraft Smooth Peanut Butter, divided

1 cup cold milk

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

2 cups thawed Cool Whip Whipped Topping, divided

3 squares Baker's Semi-Sweet Chocolate

Make It

MIX crumbs and butter; press onto bottom and up side of 9-inch pie plate. Beat cream cheese and 1/2 cup peanut butter until well blended. Add milk and dry pudding mix; beat 2 min. Whisk in 1 cup Cool Whip; spoon into crust. Refrigerate until ready to use.

MEANWHILE, microwave remaining Cool Whip and chocolate in microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute. Cool completely.

SPREAD chocolate mixture over filling in crust. Microwave remaining peanut butter in small microwaveable bowl 30 sec.; stir. Drizzle over pie. Refrigerate 4 hours or until firm.

kraft kitchens tips

Size-Wise

Enjoy your favourite holiday foods while keeping portion size in mind. One serving of this Peanut Butter Cup Pie is 1/10th of the pie.

Substitute

Prepare using Jell-O Chocolate Instant Pudding.

Healthy Living

Save 70 calories and 6 grams of total fat, including 3 grams of saturated fat, per serving by preparing with Philadelphia Light Brick Cream Cheese Spread, Kraft Light Smooth Peanut Butter, skim milk, Jell-0 Vanilla Fat Free Instant Pudding and Cool Whip Light Whipped Topping.