Peanut Butter Cup Pie

By sandycon

Ingredients

• What You Need!
• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 1/2 cup plus 1 Tbsp. creamy peanut butter, divided
• 1 cup cold milk
• 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
• 2-1/2 cups thawed COOL WHIP Whipped Topping, divided
• 1 OREO Pie Crust (6 oz.)
• 3 squares BAKER'S Semi-Sweet Chocolate

Details

Servings 10
Adapted from kraftfoods.com

Preparation

Step 1

BEAT cream cheese and 1/2 cup peanut butter in medium bowl 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 pudding layer in crust. Microwave remaining peanut butter in small microwaveable bowl 30 sec.; stir. Drizzle over pie. Refrigerate 4 hours or until firm.