Peanut Butter Chocolate Pie
- 1 pkg. (6 oz) peanut butter cups
- 1 cup cold milk
- 1 pkg. (3.9 oz) instant chocolate pudding mix
- 1 carton (8 oz) frozen whipped topping, thawed
- 1 chocolate crumb crust (8 inches)
Preparation time 30mins
Cooking time 30mins
Cut four peanut butter cups in half; coarsely chop remaining cups and set aside. In a large bowl, whisk milk and pudding mix for 2 mins. Fold in whipped topping until blended.
Fold in chopped peanut butter cups. Spoon into crust. Arrange halved peanut butter cups on top. Refrigerate for at least 15 mins. before cutting.