Chocolate Peanut Butter Cream Pie*

By srumbel

A graham cracker crust topped with a layer of chocolate, and then a creamy peanut butter layer, and topped with fresh whipped cream!
from dinnersdishesanddesserts.com

Ingredients

• Filling
• 1/2 cup hot fudge
• 1/2 cup creamy peanut butter
• 1 1/4 cup cold milk
• 2 packages vanilla flavor instant pudding
• 1/2 tub Cool Whip , thawed (or 1 to 1 1/2 cups of homemade whipped cream)
• 1/2 cup mini reese's peanut butter cups , chopped
• 1 cup heavy cream
• 3 Tbls powdered sugar
• 1/2 tsp vanilla
• Crust
• 1 1/2 cup crushed graham crackers
• 1/4 cup sugar
• 1/3 cup butter , melted

Preparation

Step 1

Preheat oven to 375 degrees.

Prepare the pie crust - Mix sugar with crushed crackers. Stir in melted butter. Pour into pie plate. Press firmly against sides and bottom. Bake for 8 minutes. Cool completely.

To make the Pie:

Spoon the hot fudge into the bottom of the crust, spread in an even layer. Freeze for 10 minutes.

Beat peanut butter and milk with whisk until well blended. Add the pudding mixes. Beat for 2 minutes, the mixture will be thick.

Gently stir in the cool whip, and the peanut butter cups. Spoon over the chocolate layer. Put in the fridge to set.

Meanwhile, mix (using whisk attachment) the heavy cream at medium speed until soft peaks form. Add powdered sugar and vanilla, and continue whisking until stiff peaks. Gently spread over the peanut butter layer.

Garnish with additional peanut butter cups if desired.

Let set in the fridge for 3 hours before serving.

Servings: 10