Peanut Butter Cup Pie
Quick Cooking
"I can put this pie together in 10 minutes and just pull it out of the freezer when we're ready for a scrumptious dessert," writes Tammy Casaletto of Goshen, Indiana. "Feel free to substitute different flavors of pudding mix and candy bars, such as butterscotch pudding and Butterfinger candy bars."
SERVINGS: 6-8
CATEGORY: Dessert
METHOD: Freezer
TIME: Prep: 25 min. + freezing
Ingredients:
- 1-1/2 cups cold milk
- 1 package (3.9 ounces) instant chocolate pudding mix
- 1 cup plus 2 tablespoons chopped peanut butter cups, divided
- 1 carton (8 ounces) frozen Cool Whip® whipped topping, thawed
- 1 chocolate crumb crust (8 or 9 inches)
Directions:
In a bowl, whisk the milk and pudding mix for 2 minutes. let stand for 2 minutes or until soft-set. Fold in 1 cup of chopped peanut butter cups. Fold in whipped topping. Spoon into crust. Cover and freeze for 6 hours or overnight.
Remove from the freezer 15-20 minutes before serving. Garnish with the remaining peanut butter cups. Yield: 6-8 servings.