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Mile-High Peanut Butter Pie

 Mile-High Peanut Butter Pie
Recipe provided by Philadelphia® Cream Cheese
12 Servings3 hr 40 min

Ingredients

  • 35 NILLA® Wafers, finely crushed (about 1 cup)
  • 1/4 cup butter, melted
  • 1 package (3.9 ounces) JELL-O® Chocolate Flavor Instant Pudding
  • 2 cups cold milk, divided
  • 4 ounces (1/2 of 8-oz. pkg.) PHILADELPHIA® Cream Cheese, softened
  • 1 package (3.4 ounces) JELL-O® Vanilla Flavor Instant Pudding
  • 1/2 cup PLANTERS®Creamy Peanut Butter
  • 2 cups COOL WHIP® Whipped Topping, thawed, divided
  • 1/2 ounce BAKER'S® Semi-Sweet Chocolate

Directions

  • HEAT oven to 375°F.
  • MIX wafer crumbs and butter until 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 blended. Add
  • vanilla pudding mix; beat 2 min. Reserve 1 Tbsp. peanut butter. Add
  • remaining to vanilla pudding mixture; beat until blended. Stir in 1
  • cup COOL WHIP. Spread over chocolate pudding layer to within 1 inch
  • of edge. Spoon remaining COOL WHIP onto center of pie.
  • REFRIGERATE 3 hours. When ready to serve, microwave remaining peanut

2 of 2

Mile-High Peanut Butter Pie (continued)

Directions (continued)

  • butter in microwaveable bowl on HIGH 15 sec. or until melted. Melt
  • chocolate as directed on package. Drizzle peanut butter and
  • chocolate over pie. Yield: 12 servings.
SUBSTITUTE: JELL-O White Chocolate Flavor Instant Pudding for the vanilla pudding.
Nutritional Facts: 1 serving equals 300 calories, 18 g fat (9 g saturated fat), 30 mg cholesterol, 440 mg sodium, 33 g carbohydrate, 1 g fiber, 5 g protein.