Thursday, April 2, 2009

Peanut Butter Chocolate Pie

This is also made a couple weeks ago. This recipe is from the March/April 2007 Simple and Delicious cooking magazine. It was a simple recipe, but not my personal favorite. The recipe calls for a 3.9 oz instant pudding mix; I looked and could not find. I combined two. You are supposed to whip milk and pudding together for 2 minutes; I found it too thick so I just whipped until mixed.


1 pkg (6 oz) peanut butter cups
1 cup cold milk
1 pkg (3.9 oz) instant chocolate pudding mix
1 carton (8 oz) frozen whipped topping, thawed
1 chocolate crumb crust (8 inches)


Cut four peanut butter cups in half; coarsely chop the remaining cups and set aside. In a large bowl, whisk milk and pudding mix for 2 minutes. Fold in whipped topping until blended.

Fold in chopped peanut butter cups. Spoon into crust. Arrange halved peanut butter cups on top. Refrigerate for at least 15 minutes before cutting.

Yield: 8 servings

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