Peanut Butter Cup Pie Recipe

Ingredients

1 1/4 cups Oreo Baking Crumbs

1/4 cup butter, melted

1 package (250 g) Philadelphia Brick Cream Cheese, softened

1/2 cup plus 1 Tablespoon Smooth Peanut Butter, divided

1 cup cold milk

1 package (4-serving size) Jell-O Vanilla Instant Pudding

2 cups thawed Cool Whip Whipped Topping, divided

3 squares Baker’s Semi-sweet Chocolate

Preparation

MIX: crumbs and butter; press onto bottom and up sides of 9-inch pie plate.

Beat cream cheese and 1/2 cup peanut butter until well blended.

Add milk and dry pudding mix; beat 2 minutes.

Whisk in 1 cup cool whip; spoon into crust.

Refrigerate until ready to use.

MEANWHILE: Microwave remaining cool whip and chocolate in microwaveable bowl on HIGH 1 1/2-2 minutes or until chocolate is completely melted and mixture is well blended, stirring after each minute.

Cool completely.

SPREAD: Chocolate mixture over filling in crust.

Microwave remaining peanut butter in small microwaveable bowl 30 seconds; stir.

Drizzle over pie.

Refrigerate 4-hours or until firm.