Chocolate-peanut Butter Cream Pie

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 10
• 1 1/4 cups graham cracker crumbs
• 1/4 cup butter, melted
• 1/3 cup hot fudge topping, divided
• 1/2 cup smooth peanut butter
• 1 1/2 cups cold milk
• 1 (113 g) package jell-o instant vanilla pudding
• 2 cups cool whip, thawed

Recipe

• 1 combine crumbs and butter in a 9-inch pie plate. press firmly onto bottom and up side of pie plate. spread 1/4 up of the fudge topping onto bottom of crust. place in freezer for 10 minutes.
• 2 mix peanut butter and millk with a wire whisk in large bowl until well blended. add dry pudding mix; beat 2 minutes or until well blended. gently stir in 1 cup of the whippped topping. gently spoon over the chocolate layer. top with remaining 1 cup of whipped topping.
• 3 refrigerate 3 hours or until set. drizzle with remaining fudge topping just before serving. store leftover pie in refrigerator.
• 4 for easy slicing and serving, dip the pie plate in warm water for 20 seconds before slicing to serve.