Peanut Butter Cup Pie

I just realized that the past two recipes I've posted, Buckeye Bars and Puppy Chow, are desserts with primarily chocolate & peanut butter and I made yet another similar dessert for NYE. What can I say? I apparently love the combination of peanut butter and chocolate but you'd be crazy not to. With that being said, Todd & I toasted at midnight on NYE with wine and Peanut Butter Cup Pie.

Peanut Butter Cup Pie

Layers of chocolate crust, peanut butter filling, and chocolate drizzled with peanut butter on top....it does not get any better than this!

Peanut Butter Cup Pie

Ingredients:

1 package (8 oz) cream cheese, softened

1/2 cup plus 1 Tb creamy peanut butter, divided

1 cup cold milk

1 package (3.4 oz) vanilla flavor instant pudding

2 1/2 cups thawed cool whip, divided

1 Oreo pie crust

3 squares semi-sweet chocolate (or chocolate chips)

Directions:

1. Beat cream cheese and 1/2 cup peanut butter until well blended. Add milk & dry pudding mix; beat 2 min. Whisk in 1 cup of cool whip; spoon into crust. Refrigerate until ready to use.

2. Meanwhile, microwave remaining cool whip and chocolate in microwaveable bowl in high 1 1/2 to 2 mi, or until chocolate is completely melted and mixture is well blended, stirring after each minute. Cool completely.

3. Spread chocolate mixture over pudding layer in crust. Microwave remaining peanut butter in small microwaveable measuring cup or bowl 30 sec; stir. Drizzle over pie. Refrigerate 4 hrs or until firm.

from Kraft