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Prep Time: 15 Minutes Cook Time: 240 Minutes |
Ready In: 255 Minutes Servings: 10 |
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This recipe came out of a Kraft Philadelphia Holiday Desserts Cookbook I picked up at the grocery store check out. It has a rich, mild peanut butter taste. While I know the directions sound very strange I promise you they work and you will be left with a wonderfully tasty pie. Ingredients:
8 ounces cream cheese, softened |
1/2 cup creamy peanut butter |
1 cup milk, cold |
3 1/2 ounces instant vanilla flavor pudding and pie filling |
2 1/2 cups cool whip, divided |
9 inches oreo cookie pie crusts |
3 ounces semisweet baking chocolate |
1 tablespoon creamy peanut butter |
Directions:
1. Beat cream cheese and 1/2 cup peanut butter until well blended.
2. Add milk and pudding mix; beat 2 minutes.
3. Whisk in 1 cup Cool Whip.
4. Spoon into crust.
5. Refrigerate until ready to use.
6. Microwave remaining Cool Whip and chocolate in microwaveable bowl on high 1.5 to 2 minutes or until chocolate is completely melted and mixture is well blended, stirring after each minute.
7. Cool completely.
8. Spread chocolate mixture over pudding layer in crust.
9. Microwave remaining peanut butter in small microwaveable bowl 30 seconds; stir.
10. Drizzle over pie.
11. Refrigerate 4 hours or until firm.
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