Mile-High Peanut Butter Pie (Phillip and Karen Bundren)

By LADONMANK

Ingredients

• 35 NILLA Wafers, finely crushed (about 1 cup)
• 1/4 cup butter, melted
• 1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding
• 2 cups cold milk, divided
• 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
• 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
• 1/2 cup peanut butter, divided
• 2 cups thawed COOL WHIP Whipped Topping, divided
• 1/2 square BAKER'S Semi-Sweet Chocolate

Details

Servings 12
Preparation time 15mins
Cooking time 220mins
Adapted from kraftrecipes.com

Preparation

Step 1

HEAT oven to 375ºF.

MIX wafer crumbs and butter until well blended; press onto bottom and up side of 9-inch pie plate. Bake 10 min.; cool.

BEAT chocolate pudding mix and 1 cup milk with whisk 2 min. (Pudding will be thick.) Spread onto bottom of crust. Gradually add remaining milk to cream cheese in large bowl with mixer until well blended. Add dry vanilla pudding mix; beat 2 min. Reserve 1 Tbsp. peanut butter. Add remaining to vanilla pudding mixture; beat until well blended. Stir in 1 cup COOL WHIP. Spread over chocolate pudding layer to within 1 inch of edge. Spoon remaining COOL WHIP onto center of pie.

REFRIGERATE 3 hours. When ready to serve, microwave remaining peanut butter in microwaveable bowl on HIGH 15 sec. or until melted. Melt chocolate as directed on package. Drizzle peanut butter and chocolate over pie.