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Peanut Butter Cup Pie
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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 whipped topping, thawed
1 chocolate crumb crust (8 or 9 inches)
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.
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Printed from tasteofhome.com Oct 11, 2008Copyright Reiman Media Group, Inc © 2008 |