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Ingredients
- 1 1/4 cups Oreo Baking Crumbs
- 1/4 cup unsalted 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 (3 oz.) Baker's Semi-Sweet Chocolate
Details
Servings 10
Preparation time 15mins
Cooking time 15mins
Preparation
Step 1
1. Mix crumbs and butter; press onto bottom and up sides 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 minutes. Whisk in 1 cup Cool Whip; spoon into crust. Refrigerate until ready to use.
2. Meanwhile, microwave remaining Cool Whip and chocolate in microwaveable bowl on High 1 1/2 to 2 minutes or until chocolate is completely melted and mixture is well blended, stirring after each minute. Cool completely.
3. Spread chocolate mixture over filling in crust. Microwave remaining peanut butter in small microwaveable measuring cup for 30 seconds; stir. Drizzle over pie. Refrigerate 4 hours or until firm.
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