Peanut Butter Creme Pie

A while back I made this pie but I was waiting to blog about it until I actually got the pictures off of the camera. It can be made in 15 minutes and is really easy. I have never had a person not like this pie. I even had an offer once to buy one from me when I had made an extra! I got this pie from, you guessed it, the kraftfoods website. If you love peanut butter and fudgey goodness all rolled into one, this is the pie for you.

3/4 cup hot fudge ice cream topping, divided
1 HONEY MAID Graham Pie Crust (6 oz.)
1/2 cup creamy peanut butter
1-1/4 cups cold milk
2 pkg. (4-serving size each) JELL-O Vanilla Flavor Instant Pudding
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

SPOON 1/2 cup of the fudge topping onto bottom of crust. Place in freezer 10 min.

MIX peanut butter and milk with wire whisk in large bowl until well blended. Add dry pudding mixes; beat 2 min. or until well blended. (Mixture will be thick.) Gently stir in half of the whipped topping. Gently spoon over chocolate layer. Top with remaining whipped topping.

REFRIGERATE 3 hours or until set. Drizzle with remaining 1/4 cup fudge topping just before serving. Store leftover pie in refrigerator.

I change nothing from the original recipe this time. I did once try to make it using cheesecake flavored pudding instead of vanilla thinking, "How could that be bad?" EPIC FAIL! Inedible. Sugar free vanilla pudding does work okay though.

Here's how mine turned out from the side. I had issues with the hot fudge and didn't get it on the top looking very pretty, but it still tasted awesome!


Matt said…
That looks awesome. I'm gonna have to try that.

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