Chocolate Peanut Butter Cream Pie

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  • Average budget

Ingredients

  • 3/4 cup hot fudge dessert topping, divided
  • 1 (6 ounce) HONEY MAID Honey Graham Pie Crust
  • 1/2 cup creamy peanut butter
  • 1 1/4 cups cold milk
  • 2 pkg. (4 serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
  • 1 (8 ounce) tub COOL WHIP Whipped Topping, thawed, divided

Preparation

Step 1

Spoon 1/2 cup of the fudge topping onto bottom of crust. Place in freezer 10 min.

Step 2

Mix peanut butter and milk with wire whisk in large bowl until well blended. Add dry pudding mixes; beat 2 min. or until well blended. (Mixture will be thick.) Gently stir in half of the whipped topping. Gently spoon over chocolate layer. Top with remaining whipped topping.

Step 3

Refrigerate 3 hours or until set. Drizzle with remaining 1/4 cup fudge topping just before serving. Store leftover pie in refrigerator.

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