Easy Peanut Butter Chocolate Chip Pie

Photo by Nicole S.

PREP TIME

20

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

20

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    pkg. (16.5 oz.) refrigerated chocolate chip cookie dough, divided

  • 1

    pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding

  • 1

    cup cold milk

  • 1/3

    cup Creamy Peanut Butter, divided

  • 1-1/2

    cups thawed COOL WHIP Whipped Topping

  • 1

    oz. BAKER'S Semi-Sweet Chocolate

  • 2

    T chopped cocktail Peanuts

Directions

Heat oven to 350ºF. Use lightly floured hands to press 3/4 of the cookie dough onto bottom and up side of 9-inch tart pan with removable bottom. Bake 12 to 15 min. or until golden brown; cool completely. Meanwhile, roll remaining cookie dough into 6 (1-1/2-inch) balls; place, 2 inches apart, on baking sheet. Bake 10 to 12 min. or until golden brown. Beat pudding mix and milk with whisk 2 min. (Pudding will be thick.) Add 1/4 cup peanut butter; mix well. Stir in 1/2 cup COOL WHIP; spread onto bottom of crust. Top with remaining COOL WHIP, spreading to within 1 inch of edge. Refrigerate 2 hours or until filling is firm. Remove rim of pan carefully. Cut each cookie in half; insert, cut sides down, into top of pie. Microwave remaining peanut butter in microwaveable bowl on HIGH 45 sec. or until melted; stir. Melt chocolate as directed on package. Drizzle peanut butter, then chocolate over pie; sprinkle with nuts.

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