Easy Peanut Butter-Cookie Fudge Pie

By cecelia26_

Ingredients

• 1 egg
• 1 cup PLANTERS Crunchy Peanut Butter
• 1 cup sugar
• 5 oz. BAKER'S Semi-Sweet Chocolate, divided
• 1-1/2 cups JET-PUFFED Miniature Marshmallows
• 1-1/4 cups milk, divided
• 1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding
• 2 cups thawed COOL WHIP Whipped Topping, divided
• 1 Tbsp. finely chopped PLANTERS COCKTAIL Peanuts, divided

Details

Servings 10
Adapted from kraftrecipes.com

Preparation

Step 1

HEAT oven to 350°F.
SPRAY 9-inch pie plate with cooking spray. Mix first 3 ingredients until blended; press onto bottom and up side of pie plate. Use back of fork to make cross-hatch design around edge. Bake 14 to 15 min. or until golden brown. Cool.
MICROWAVE 4 oz. chocolate, marshmallows and 1/4 cup milk in microwaveable bowl on HIGH 1 min. or until chocolate and marshmallows are melted and mixture is well blended when stirred. Pour into crust. Refrigerate 10 min.
BEAT pudding mix and remaining milk with whisk 2 min. Stir in 1 cup COOL WHIP; spoon into crust. Cover with remaining COOL WHIP. Refrigerate 2 hours or until firm.
MEANWHILE, grate enough of the remaining chocolate to measure 1 tsp.; reserve for garnish. Draw 8 (2-inch-wide) stars on paper; place under sheet of waxed paper on baking sheet. Melt remaining chocolate as directed on package; spoon into small resealable plastic bag. Press out excess air from bag; seal bag. Cut 1/8-inch-piece from one bottom corner of bag. Use to pipe chocolate around outlines, then onto centers of stars; sprinkle with 2 tsp. nuts. Refrigerate until ready to use.
GARNISH pie with chocolate stars, grated chocolate and remaining nuts just before serving.



Kraft Kitchens Tip:
Substitute
For a richer chocolate flavor, prepare using BAKER'S Bittersweet Chocolate.