My husband loves Reeses Peanut Butter cups and this pie comes close to recreating that in a pudding pie. It’s so delicious and easy to throw together. I’m not sure of where I found the original recipe for this (it’s possible it was on a cream cheese or cool whip package.) I apologize in advance for the less than stellar photographs of a quarter of a pie…it’s seriously so good that it disappears so fast!
Ingredients
8oz package of cream cheese
1/2 cup peanut butter + 1 Tbsp, divided
1 package (3.4 oz) of vanilla pudding mix
1 cup cold milk
2.5 cups (8oz) cool whip, thawed & divided
3 squares semis-sweet bakers chocolate
1 Oreo, chocolate or graham cracker crust
Directions
Mix the cream cheese and 1/2 cup peanut butter together until smooth. Add the pudding mix and the cold milk and blend until well mixed. Whisk in 1 cup of the cool whip. Pour filling mix into the crust and refrigerate until ready to use.
In a microwave safe bowl, combine the remaining 1.5 cups of cool whip and the bakers chocolate. Microwave on high 1.5-2 mins, stirring after each minute, until chocolate is melted and smooth. Cool completely (placing in the freezer for a few minutes speeds up this process.)
When the chocolate mixture is cool, spread over the pudding mixture in the pie crust. In a small microwaveable container, warm the last Tbsp of peanut butter for approximately 30 seconds and drizzle over the chocolate topping.
Recommended chill time is 4 hours…it usually doesn’t sit that long in our house! Enjoy!
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