The texture of this pie is unbelievably silky. It literally melts in your mouth!
This is the perfect pie to make when you are craving for peanut butter and chocolate. Heck, this is the perfect thing to make whenever you’re craving any dessert, period! I always make this pie during the Holidays – and if I don’t, people will start asking me if I’ve forgotten something, haha! This is also pretty simple to make so you won’t mind whipping it up on a regular weeknight, either.
Ingredients
1-1/4 cups Oreo Baking Crumbs (or graham cracker crumbs)
1/4 cup Kerrygold butter, melted
1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
1/2 cup plus 1 Tbsp. Kraft Smooth Peanut Butter, divided
1 pkg. (4-serving size) Jell-O Vanilla Instant Pudding
1 cup cold milk
2 cups thawed Cool Whip Whipped Topping, divided
3 oz. Baker’s Semi-Sweet Chocolate
Instructions:
Mix crumbs and butter; press onto bottom and up side of 9-inch pie plate. Beat cream cheese and 1/2 cup peanut butter in medium bowl with whisk until blended. Add dry pudding mix and milk; beat 2 min. Stir in 1 cup Cool Whip; pour into crust. Refrigerate until ready to use.
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 microwaveable bowl 30 sec.; stir. Drizzle over pie. Refrigerate 4 hours or until firm.
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Quick Tip: I would say to serve this pie with ice cream but it’s good all by itself!
