Double Layer Chocolate Peanut Butter Pie recipe

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Ingredients

½ (8 ounce) package cream cheese, softened
1 tablespoon white sugar
1 tablespoon cold milk
1 cup peanut butter
1 (8 ounce) container frozen whipped topping, thawed
1 (9 inch) prepared graham cracker crust
2 (3.9 ounce) packages instant chocolate pudding mix
2 cups cold milk
4 peanut butter cups, cut into 1/2 inch pieces

Nutrition Info

648.3 calories
carbohydrate: 65.6 g
cholesterol: 20.9 mg
fat: 37.6 g
fiber: 3.7 g
protein: 14 g
saturatedFat: 14.6 g
servingSize: -
sodium: 802.7 mg
sugar: 44.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a large bowl, mix cream cheese, sugar, 1 tablespoon milk and peanut butter until smooth. Gently stir in 1 1/2 cups of whipped topping. Spread mixture on bottom of pie crust.

  2. In a second bowl, stir pudding mix with 2 cups milk until thick. Immediately stir in remaining whipped topping. Spread mixture over peanut butter layer.

  3. Scatter peanut butter cups over top of pie. Cover and refrigerate for 4 hours.

Recipe Yield

1 - 9 inch pie

Recipe Note

This is a very easy pie to whip up, tastes great, and always a favorite with children and adults alike!

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