Peanut Butter Cup Pie

By maxsmama

Ingredients

• 8 oz. reduced fat cream cheese, softened
• 1/2 c plus 1 tbsp creamy PB
• 1 cup cold skim milk
• 1 pkg. Vanilla instant pudding
• 2 1/2 cups thawed fat free cool whip
• 1 Oreo pie crust (6 oz)
• 3 squares baker's semi-sweet chocolate

Details

Servings 10

Preparation

Step 1

Beat cream cheese and 1/2 cup peanut butter until well blended. Add milk and dry pudding mix; beat 2 min. Whisk in 2 cup whipped topping; 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 minutes or until chocolate is completely melted and mixture is well blended, stirring after each minute. Cool completely.

Spread chocolate layer over over pudding layer in crust. Microwave remaining PB in small microwaveable measuring cup or bowl, 30 sec. and stir. Drizzle over pie. Refrigerate 4 hours or until firm.