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Categories:Viewed: 71 - Published at: 4 years ago
Ingredients
- 3/4 cup Honey Maid Graham Crumbs
- 1/4 cup butter, melted
- 1 pkg. (4-serving size) Jell-O Chocolate Instant Pudding
- 2 cups cold milk, divided
- 125 g (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese, softened
- 1 pkg. (4-serving size) Jell-O Vanilla Instant Pudding
- 1/2 cup Kraft Smooth Peanut Butter, divided
- 2 cups thawed Cool Whip Whipped Topping, divided
- 1/2 oz. Baker's Semi-Sweet Chocolate
Method
- Heat oven to 375 degrees F.
- Mix graham 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 dry vanilla pudding mix; beat 2 min.
- Reserve 1 Tbsp.
- peanut butter.
- Add remaining to vanilla pudding mixture; beat well blended.
- Stir in 1 cup Cool Whip.
- Spread over chocolate pudding layer to within 1 inch of edge.
- Spoon remaining Cool Whip onto centre of pie.
- Refrigerate 3 hours.
- When ready to serve, microwave remaining peanut butter in microwaveable bowl on HIGH 45 sec.
- or until melted.
- Melt chocolate as directed on package.
- Drizzle peanut butter and chocolate over pie.
