Creamy Chocolate Peanut Butter Pie

Jacqueline Ruelas


So This recipe came to be because I was having a HUGE peanut butter and chocolate craving! I took part of one recipe and part of another and put them together! One is from the Jello website and the other from the Summer Desserts magazine thingy by Jello and Cool Whip. I kind of tweaked things to my taste so don't be afraid to do the same! Enjoy!

pinch tips: How to Make a Pie Shell & Lattice Top



About 8 slices


20 Min


nutter butter peanut butter sandwich cookies, finely crushed
5 Tbsp
butter, melted
1 box
(5.9 oz.) instant chocolate pudding
2 1/2 c
cold milk
8 oz
cool whip whipped topping, thawed and divided
3/4 pkg
(about 6 oz. out of 8 oz.) philadelphia cream cheese, softened
1/2 c
creamy peanut butter
1/4 c
sugar, or more to taste
1/2 Tbsp

Directions Step-By-Step

in a medium bowl, combine melted butter and cookie crumbs; press onto bottom and sides of 9-inch pie dish. set aside in fridge until ready to fill.
In a large bowl, mix the chocolate pudding into the cold milk, whisking for 2 minutes, until thick and set aside
In another bowl, beat the cream cheese and peanut butter with electric mixer on low until well combined. Add the sugar and beat until creamy and smooth. Add vanilla and beat until well combined. next, add half of the container of cool whip and mix until well combined and fluffy
Take crust out of fridge and fill with 1 cup of the pudding
Take the peanut butter mixture and spread on top of the pudding layer
In a small bowl, take left over pudding and the rest of the cool whip and mix until well incorporated.
Spread on top of the pie (not all the mixture will fit so any leftover pudding mixture can be eaten as a little chocolate mousse treat!); Stick in the fridge for about 3 hours or until firm.

About this Recipe

Course/Dish: Pies, Chocolate
Hashtag: #Peanut butter