Peanut Butter Cup Pie
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- 1 1/2 c
- cold milk
- 1 pkg
- 3.9 oz. instant chocolate pudding mix
- 1 c
- plus 2 tablespoons chopped peanut butter cups, divided
- 8 oz. tube of coolwhip, thawed
- chocolate crumb crust, 8 or 9 inches
1In a bowl, bowl whisk the milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set.
2Fold in 1 cup chopped peanut butter cups. Fold in coolwhip topping. Spoon into crust. Cover and freeze for 6 hours or overnight.
3Remove from freezer 15-20 minutes before serving. Garnish with the remaining peanut butter cups.