Description

This recipe is from Shirley McNevich's Mom's Best Recipes Vol 2. Published here with her permission.

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255 - Double Chocolate Peanut Butter Pie

(by Shirley McNevich)

1/2 of an 8oz. package Philly cream cheese, softened
1 TBSP white sugar
1 TBSP cold milk
1 cup Jif peanut butter
1 - 8oz. Cool Whip, thawed
1 - 9" prepared graham cracker crust--regular or chocolate
2 - 3.9oz. boxes Jell-O instant chocolate pudding mix
2 cups cold milk
4 regular size Reese's Peanut Butter Cups, cut into small pieces

In a large bowl, mix cream cheese, sugar, 1 TBSP milk and peanut butter until smooth. Gently stir in 1 1/2 cups of Cool Whip. Spread this mixture on bottom of pie crust. In a second bowl, stir pudding mix with 2 cups cold milk until thick. Immediately stir in remaining 1/2 cup Cool Whip. Spread mixture evenly over peanut butter layer. Scatter peanut butter cups over top of pie. Cover and refrigerate overnight.

 

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cooking, recipes, cake, pie, icing, frosting, fudge, bread, entree, candy, side dish, pudding, cookies, beverage, dessert, soup, food