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Peanut Butter Pie


 

INGREDIENTSpeanut-butter-pie

 

DIRECTIONS

  • HEAT oven to 375ºF.
  • MIX 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 centre of pie.
  • REFRIGERATE 3 hours. When ready to serve, microwave remaining peanut butter in microwaveable bowl on HIGH 45 sec. or until melted. Melt chocolate as directed on package. Drizzle both over pie.

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