You’ll Need:
Pie Dish
Pudding Mix
Chocolate Peanut Buter Pie With a Cookie Crust
Ingredients
Cookie Crust
- 1 cup flour
- ⅓ cup unsweetened cocoa
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup granulated sugar
- 8 T. soft butter
- 1 tsp vanilla extract
- 1 egg
Filling
- 8 oz cream cheese, softened
- ½ cup peanut butter
- 1 cup milk
- 1 pkg. (3.4 oz.) instant vanilla pudding
- 1 cup cool whip
Glaze
- 3 oz. Semi-Sweet Chocolate
- 1½ cups cool whip
Decorations
- ½ cup peanuts, chopped
- 1 bag Reese's minis
Instructions
Cookie Crust
- Preheat oven 375 degrees.
- Lightly grease pie dish.
- Cream sugar & butter together until fluffy.
- Add egg and vanilla.
- Beat well.
- Add all dry ingredients on low and press into pie dish.
- Bake 20-25 minutes until set and cooked through.
Filling
- Beat cream cheese with ½ cup of the peanut butter.
- Add milk and the instant vanilla pudding powder.
- beat 2 minutes and add 1 cup cool whip.
- Spread onto the cooled cookie crust.
- Chill pie 30 minutes.
Glaze
- Combine chocolate and cool whip in microwave safe bowl and heat until melted and smooth.
- Pour over chilled pie and decorate with the peanuts and Reese's.
- Return to the fridge for 3-4 hours!
