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. Feel free to substitute different flavors of pudding mix and candy bars, such as butterscotch pudding and Butterfinger candy bars. —Tammy Casaletto, Goshen, Indiana
Peanut Butter Cup Pie
Peanut Butter Cup Pie
Prep Time
25 min
Yield
8 servings
Ingredients
- 1-1/2 cups cold milk
- 1 package (3.9 ounces) instant chocolate pudding mix
- 1 cup plus 2 tablespoons coarsely chopped peanut butter cups, divided
- 1 carton (8 ounces) frozen whipped topping, thawed
- 1 chocolate crumb crust (9 inches)
Directions
- In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in 1 cup 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.
Nutrition Facts
1 piece: 374 calories, 18g fat (9g saturated fat), 7mg cholesterol, 396mg sodium, 47g carbohydrate (31g sugars, 2g fiber), 5g protein.
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