- 1 package (3.9 ounces) instant chocolate pudding mix
- 1-3/4 cups cold milk
- 1 chocolate cookie crust (8 or 9 inches)
- 2 cups whipped topping
- 4 peanut butter cups (.6 ounce each), coarsely chopped
- In a bowl, whisk pudding mix and milk for 2 minutes. Let stand for 5 minutes or until soft-set. Pour into crust. Chill for 20 minutes or until filling is thickened. Cover with the whipped topping. Sprinkle peanut butter cups on top. Chill. Yield: 6-8 servings.
Originally published as Chocolate Peanut Butter Pie in Country Woman May/June 1994, p35
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